ADVERTISEMENT
Preparing the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
Whisk in egg and vegetable oil until well combined.
Gradually add flour and salt, mixing until a shaggy dough forms.
Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place in an oiled bowl, cover with plastic wrap or damp cloth.
Let rise in a warm place for 1 hour or until doubled in size.
Making the Filling
Melt butter in a large skillet over medium-low heat.
Add chopped onions and a pinch of salt.
Cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
Add minced garlic, cook for 1 minute until fragrant.
Season with salt, pepper, and thyme if using.
Remove from heat, stir in parsley.
Let cool completely.
Assembly
Punch down dough and divide into 16-20 equal pieces (about 45g each).
Flatten each piece into a 3-inch circle.
Place 1 tablespoon of cooled onion filling in center.
Pinch edges to seal completely, forming a ball.
Arrange balls in a greased 12-inch cast-iron skillet.
Cover and let rise for 30 minutes.
Stovetop Cooking
Place skillet on very low heat.
Cover with a tight-fitting lid.
Cook for 20-25 minutes until bottom is golden brown.
Brush top with olive oil.
Cover and cook additional 10-15 minutes until fully cooked.
Test doneness by inserting a skewer in center – should come out clean.
Finishing
Brush hot bread with melted butter.
Sprinkle with fresh parsley.
Let cool 5-10 minutes before serving.
Storage and Reheating
Store cooled bread in airtight container for up to 2 days.
Reheat individual portions in microwave for 20-30 seconds.
Whole bread can be reheated on low heat in covered skillet.
Troubleshooting Tips
If bottom browns too quickly: Use heat diffuser or double-layer of heavy foil under pan
If bread isn’t cooking through: Lower heat and extend cooking time
If dough is too sticky: Add flour 1 tablespoon at a time while kneading
If filling leaks: Ensure edges are completely sealed
ADVERTISEMENT
