Bulgur bread #3-part 1

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bulgur Bread #3-Part 1
  Categories: Breads
       Yield: 1 Recipe
  
   1 1/2 c  Fine or medium bulgur
   1 1/2 ts Salt
       2 c  Boiling water
     1/2 c  Onion; mince
       2 c  Unbleached hard white or
            All-purpose flour; approx
  
   The dough for this cracker-like unyeasted flatbread is easily mixed in the
   food processor. The breads have a wonderful aroma as they bake and a
   satisfying savory taste, for the dough is made of full-grain bulgur, with
   only a little flour, and flavored with minced onion. The breads bake
   quickly in the oven. Bulgur breads go wonderfully with cheese, or strong
   flavors. Leave them to dry out and use as crackers, or wrap in a cloth to
   keep chewy and supple. You will need a medium-sized bowl, a food processor
   (optional), unglazed quarry tiles to fit on the bottom rack of your oven,
   and a rolling pin. Place the bulgur and salt in a food processor, pour the
   boiling water over, and stir or process briefly to mix. Let stand for
   thirty minutes. When you come back to the bulgur mixture, it will look like
   the bulgur has totally absorbed the water. However, proceed by adding 1 cup
   flour and the minced onion, and process for 1 minute. The dough should come
   together into a large ball as you process. If it doesn't, feel the dough:
   If it feels dry and floury, start the processor, add 2 tb warm water and
   process for 30 seconds; again if the bulgur and flour still don't come
   together, add another 2 tb water and process. Continued In Part 2.
  
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