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.

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