Onion Stuffed Pastry
Heat 1/8 liter (approximately 1/2 cup) of water until lukewarm. Mix in flour, salt and 2 tablespoons sunflower oil. Knead into a dough. Continue kneading until smooth and glossy. Cover with a warmed bowl and let rest for 30 minutes. Peel onions, cut in half and then into strips.
Peel garlic and finely chop. Heat 3 tablespoons of sunflower oil and saute onions, garlic, caraway seeds, cumin, salt, pepper, sugar, and paprika for 5-8 minutes. Roll out dough on a floured work surface until 40 x 25 cm (approximately 16 x 10 inches). Dust a tea towel with flour, place dough sheet on top and stretch until 80 x 50 cm (approximately 31 x 20 inches).
Preheat oven to 225°C (approximately 425°F). Spread cooled onion mixture on dough and roll up, starting on narrow side and using tea towel to guide. Seal ends and place seam side down on a baking sheet lined with baking paper. Mix egg yolk with remaining oil and brush on pastry. Bake for 40-45 minutes. Serve hot with sour cream and chives.