Onion-Stuffed Flat Bread - cooking recipe

Ingredients

Filling
2 cups onions, finely chopped
1 teaspoon ground coriander
1 teaspoon jalapeno chile, finely chopped
1 teaspoon lemon juice (or 1/2 tsp amchoor)
Dough
2 cups white whole wheat flour
1/2 teaspoon salt
3 tablespoons canola oil or 3 tablespoons vegetable oil

Preparation

Filling: Combine all ingredients in a bowl.
Dough: Pulse flour and salt in food processor until combined.
Add 1 1/4 cups water, and process 2 minutes, or until smooth.
Cover, and let stand 10 minutes.
Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
Oil iron griddle or heavy skillet, and heat over medium heat.
Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
Serve hot or at room temperature.