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.

MAKES 4.

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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