Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.
I’m not sure if I can adequately express how much I love this preparation. The initial thought might be to use it with a tagine (it is perfect for that). But, it has so much flavor by itself that I can eat one without anything else (and probably want another one).