Onion-fennel flatbread

Yield: 1 servings

Measure Ingredient
¼ cup Plus 2 teaspoons unsalted butter; room temperature
\N \N ; (1/2 stick)
1½ cup Finely chopped onion
1 cup Warm water; (105 F. to 115 F.)
1 \N Envelope quick-rising yeast
1 teaspoon Sugar
1¼ teaspoon Salt
4 teaspoons Fennel seeds
3 cups All purpose flour; (about)

Melt ¼ cup butter in heavy medium skillet over medium-low heat. Add onion and saute 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 morter and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour ½ cup at a time to form medium-soft dough. Kneed 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. Kneed dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into ¾-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.


Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 134 Calories (kcal); 2g Total Fat; (9% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 2686mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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