1 1/2 cups water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon lemon juice
1 egg
1 lemon, juiced
1 small citrus (orange, lemonade)
2 (8 ounce) cans fresh lemon juice
1 cup margarine, melted
1 cup white sugar
2 tablespoons lemon zest
1 cup chopped fresh cilantro
Place ingredients in the order recommended by the manufacturer.
Heat the oil in a large skillet over medium-high heat. Sprinkle flour over hot oil and stir constantly until smooth; stir frequently. Add onion and saute until tender, about 10 minutes. Add the water and cook until reduced by half. Stir in the flour mixture, coating well. Add the flour mixture and water and cook gently until well incorporated. Add lemon juice and lemon juice-juice mixture; cook, stirring constantly, until mixture begins to thicken. Mix lemon zest and lemon juice into the flour mixture.
When the batter has reached a soft dough, turn out onto a lightly floured surface and divide in half. Roll out on a floured surface. Place in a platter and refrigerate for a few minutes to let cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
Bake bread in preheated oven for 35 to 40 minutes, until bottom is golden. Reserve the bread slices for other sandwiches.
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