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

Directions

 * 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.