Cortar la masa en porciones de unos 50 g (el tamaño de un huevo grande), y formar bollitos bien armados. Acomodarlos en la mesa cubiertos con plástico para que no se enfrien ni se sequen. Dejar reposar durante 10 minutos.
Rehogar las cebollas en un poco de aceite, condimentar y dejar enfriar.
Aplanar formando discos de 1 cm de espesor y 12 cm de diámetro. Terminar de acomodar la forma en la placa aceitada y untar con 1 cucharada de cebolla rehogada. Espolvorear amapola y dejar leudar de 20 a 30 minutos.
Hornear a fuego fuerte durante 30 minutos, hasta que tomen color dorado.
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