Method

Gently cook the onions in oil for 10-15 minutes until they're soft, golden brown and have lost most of their moisture, then scrape into a bowl.

Mix in the seeds, milk, one egg, salt and 200ml warm water.

Add the yeast and flours, mix to a sticky dough, adding more water if needed, then leave for 10 minutes.

I used Dried Active Yeast and activated the yeast in the warm water for about 5 mins before adding to the onions and flour.

Oil your hands and a 30cm area of worktop. Knead the dough for 10 seconds, leave for 10 minutes, then repeat twice more at 10-minute intervals.

Return the dough to the bowl and leave for an hour.

Divide the dough into eight, shape into balls, then roll each to the size of a pitta.

Roll up into a tight sausage and place seam-side down and touching on a nonstick paper-lined tray.

Cover, leave for an hour and a half, then brush with beaten egg and bake at 200C - 180C fan-assisted/400F/gas mark 6, for 25 minutes.

For all those fans of cheese and onion, a good variation would be to sprinkle a little grated cheddar on the top of the rolls before baking.