Onion-Fennel Flatbread

Onion-fennel Flatbread

Fast-Rising Makes These Moist, Fragrant Breads Quick to Prepare. Serve Them Warm, Accompanied With butter or With olive oil For Dipping.


 * 1/4 Cup (1/2 Stick) Plus 2 Teaspoons unsalted butter, Room Temperature
 * 1 1/2 Cups Finely Chopped Onion


 * 1 Cup Warm water (105 ?f. to 115 ?f.)
 * 1 Envelope Quick-Rising yeast
 * 1 Teaspoon sugar
 * 1 1/4 Teaspoons salt
 * 4 Teaspoons fennel seeds
 * 3 Cup (about) All Purpose flour

Melt 1/4 Cup butter in Heavy Medium Skillet Over Medium-Low Heat. Add Onion And Saut? Until Very Tender, About 15 Minutes. Transfer to Large Bowl of Electric Mixer Fitted With Dough Hook.Add 1 Cup Warm water to Onion. Mix in yeast, sugar And salt. Using Mortar And Pestle, Crush 2 Teaspoons fennel seeds. Add to Onion Mixture. Mix in Enough flour 1/2 Cup at a Time to Form Medium-Soft Dough. Knead Dough on Floured Surface Until Smooth And Elastic, About 4 Minutes. Allow Dough to Remain on Floured Work Surface; Cover With Towel And Let Stand Until Beginning to Rise, About 20 Minutes.

butter Heavy Large Baking Sheet. Knead Dough Briefly. Divide Dough Into 4 Equal Pieces. Form Each Piece Into Ball; Flatten Into 3/4-Inch-Thick Round, About 5 Inches in Diameter. Arrange Rounds on Prepared Baking Sheet. Rub Tops With Remaining 2 Teaspoons butter. Sprinkle Remaining 2 Teaspoons Whole fennel seeds Evenly Over Rounds And Press Gently to Adhere. Cover With Towel. Let Rise in Warm Draft-Free Area Until Puffy, About 30 Minutes.

Meanwhile, Preheat Oven to 450 ?f. Bake Breads Until Golden, About 25 Minutes. Serve Warm.

Makes 4.

Jenn b Aka Mom2sam And Tiny

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