The Egyptians have always been extremely fond of onions as a food; the ancients respecting it to such a degree that they were known to take a sacred vow by placing their right hand on an onion! The onion was also regarded as a protector from the evil eye, and its strong odor was believed to help fight off illness. It was also used as a poultice to heal wounds. Flat onion bread or rolls are available in most ethnic bakeries with the toppings of chopped onions sprinkled with coarse salt, sesame seeds or grated cheese.

1 lg. onion, coarsely chopped
3 eggs
1 c. water
5 c. sifted flour
5 tsp. baking powder
1 scant tsp. salt
1/2 c. sesame seeds
1 beaten egg mixed with 2 tsp. water
1 tsp. dry onion soup mix

Place coarsely chopped onion in a large mixing bowl. (Save 2 teaspoons for later use.) Add eggs and water and beat with a wire whisk or rotary beater until well blended.

Combine flour with baking powder, salt and sesame seeds. Gradually add to egg mixture, beating well after each addition, until a soft ball is formed. Turn out onto a lightly floured board; knead lightly for 3 minutes and then roll out about 3/4 inch thick. Cut out into large flat rounds, each about 8 inches in diameter.

Brush lightly with beaten egg, sprinkle with remaining onion and onion soup mix. Place on a well-greased baking sheet. Bake in a 350 degree oven for about 25 minutes or until the onion bread is delicately browned. The rounds may be baked in 8 or 9-inch layer cake tins, if desired.