Materials:
450 g (1 lb) plain flour
250 ml (8 fl oz) boiling water
300 ml (1/2 pint) cold boiled water
450 g (1 lb) onions, peeled and finely chopped
5 tablespoons lard or vegetable oil
1 1/2 tablespoons salt


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Preparation time: 20 minutes
Cooking time: 4 minutes


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2. Roll the dough into a long sausage and cut into 10 pieces. Roll each piece into a ball, then flatten with the rolling pin into a small pancake about 7.5-10 cm (3-4 inches) in diameter. Sprinkle each pancake with the chopped onion and salt. Fold the edges of the pancake into the middle and then roll out into a pancake again.

3. Heat 2 tablespoons of lard in a frying pan and put in the pancakes. fry in batches for 2 minutes on either side, or until golden brown, adding more lard as necessary.

4. Serve hot either by themselves or as an accompaniment to savoury foods.