Onion-Fennel Flatbreads

[Guest guest]

Onion-Fennel Flatbreads

 

1/4 cup olive oil, plus 2 tsps. olive oil, room temperature

1 1/2 cups finely chopped onion

1 cup warm water

1 pkg. quick-rising yeast

1 tsp. sugar

1 1/4 tsps. salt

4 tsps. fennel seeds

3 cups about all-purpose flour

 

Saute onions in olive oil over medium-low heat. When onions are

tender, transfer to bowl of electric mixer fitted with dough hook. Add

1 cup of warm water to onion. Blend in yeast, sugar and salt. Crush 2

teaspoons fennel seeds using a mortar and pestle; add to onion

mixture. Gradually mix in flour until you have a dough of medium-soft

consistency. Turn out dough onto floured surface and knead until

smooth and elastic, about 4 minutes. Cover dough and let rest for 20

minutes. Grease a heavy baking sheet. Divide dough into 4 equal pieces

and roll each piece into a ball. Flatten balls of dough to 3/4 "

thickness and place on greased baking sheet. Rub surface of each bread

with remaining butter or oil and lightly sprinkle with remaining whole

fennel seeds, pressing slightly to make seeds stick. Cover and let

rise for 30 minutes. Preheat oven to 425 degrees. Bake breads until

golden brown, about 25 minutes.