Onion-Fennel Flatbread

Description

Fast-rising makes these moist, fragrant breads quick to prepare. Serve them warm, accompanied with butter or with olive oil for dipping.

• Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
• Makes 4.

Ingredients

• ¼ cup (½ stick) + 2 teaspoons unsalted butter, room temperature
• 1½ cups finely chopped onion
• 1 cup warm water (105°F to 115°F)
• 1 envelope quick-rising yeast
• 1 teaspoon sugar
• 1¼ teaspoons salt
• 4 teaspoons fennel seeds
• 3 cups (about) all purpose flour

Procedures

1. Melt ¼ cup butter in heavy medium skillet over medium-low heat.
2. Add onion and sauté until very tender, about 15 minutes.
3. Transfer to large bowl of electric mixer fitted with dough hook.
4. Add 1 cup warm water to onion.
5. Mix in yeast, sugar and salt.
6. Using mortar and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture.
7. Mix in enough flour ½ cup at a time to form medium-soft dough.
8. Knead dough on floured surface until smooth and elastic, about 4 minutes.
9. Allow dough to remain on floured work Surface; Cover with towel and Let stand until Beginning to Rise, about 20 minutes.
10. Butter a heavy large baking sheet. Knead dough briefly.
11. Divide dough into 4 equal pieces. Form each piece into ball; Flatten into ¾-inch-thick round, about 5 inches in diameter.
12. Arrange rounds on prepared baking sheet.
13. Rub tops with remaining 2 teaspoons butter.
14. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere.
15. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes.
16. Meanwhile, preheat oven to 450°F.
17. Bake breads until golden, about 25 minutes. Serve warm.