In heavy skillet, melt 1 tablespoon butter over medium heat. Add onion, reduce heat to low and cook covered, 3-5 minutes or until onions are soft but not brown. Place in bowl and cool to room temperature. Mix remaining butter in skillet and pout into large mixing bowl. Add warm water, onions, salt, and 1 ½ cups flour, ½ cup at a time. Work dough into ball. If it continues to be sticky, add 1 or 2 teaspoons flour. Turn dough onto lightly floured work surface and knead until dough is slightly firm, 1-2 minutes. Divide dough into 8 pieces and roll each into ball. Cluster on floured work surface and let rest for 3 minutes. Roll each ball into 8-inch round, about ½ inch thick. If dough resists, move to another and come back to first round later. It will rest and will flatten and stretch better. Set the rounds aside and cover with a towel as you complete them. Using either an ungreased pan, a metal griddle, or a soapstone griddle, place over high heat. When a drop of water vaporizes the moment it hits the hot surface, place a round in the pan’s center. Brown for 3-4 minutes on each side. Don’t be concerned if the rounds brown unevenly. Place breads on rack to dry as you remove them from the heat. Serve in a basket or other container that will allow air to get to the breads (and will not steam under a cloth). If the bread becomes limp in a day or so, place rounds in a single layer on baking sheet and bake in a 250ºoven for a5 or 10 minutes or until they crisp again.
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