Title: Onion-Fennel Flatbread
Categories: April 1995
Yield: 1 servings

1/4 c Plus 2 teaspoons unsalted
-butter; room temperature
; (1/2 stick)
1 1/2 c Finely chopped onion
1 c Warm water; (105 F. to 115
-F.)
1 Envelope quick-rising yeast
1 ts Sugar
1 1/4 ts Salt
4 ts Fennel seeds
3 c All purpose flour; (about)

Melt 1/4 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 1/2 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 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.

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:
1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates

Converted by MM_Buster v2.0n.