Saute onions, in 2 Tbsp margarine until they're tender but not brown.
Dissolve salt in water.
Melt remaining margarine and combine with water and onions.
Cool.
Sift flour and gradually add onion liquid, working the liquid into the flour until it no longer sticks to your fingers.
Add a little more flour or a little more liquid to get the right consistency to the dough.
Form dough into a ball, cover with a towel and let rest for 1/2 hour.
Divide dough into individual balls 1 1/2 to 2 inches in diameter.
On a lightly floured board, roll out dough balls into thin circles of dough about 7 or 8 inched in diameter.
Heat an ungreased skillet and brown bread on both sides for 10 minutes or so.
Dry bread circles on a rack.