|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||2 Cup (32 tbs) (About 110 Degrees Fahrenheit)|
|All-purpose flour||6 Cup (96 tbs), unsifted|
|Instant minced onion||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs) (As Needed)|
|Egg yolk||1 , beaten with 1 tablespoon water|
In a large bowl, dissolve yeast in warm water.
Stir in sugar, salt, and about 2 cups of the flour.
Beat in 2 to 3 cups more flour to make a stiff dough.
Turn out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide into 6 equal parts, cover lightly, and let rest for 10 minutes.
Soak onion in enough water to cover for 5 to 10 minutes; then squeeze out excess moisture.
On a lightly floured board, roll and stretch each portion of dough into a rectangle about 7 by 11 inches; edges should be slightly raised.
Lightly brush with egg yolk and water mixture and then transfer to a lightly greased baking sheet.
Distribute onion evenly over top.
Bake 1 or 2 at a time in a 375° oven for 20 to 25 minutes or until golden brown; let cool on racks.
Unbaked boards can stand, uncovered, as necessary, until placed in oven.