Onion-Fennel Flatbread

1. 1

   Melt 1/4 cup butter in heavy medium skillet over medium-low heat.

2. 2

   Add onion and saute until very tender, about 15 minutes.

3. 3

   Transfer to large bowl of electric mixer fitted with dough hook.

4. 4

   Add 1 cup warm water to onion.

5. 5

   Mix in yeast, sugar and salt.

6. 6

   Using mortar and pestle, crush 2 teaspoons fennel seeds.

7. 7

   Add to onion mixture.

8. 8

   Mix in enough flour 1/2 cup at a time to form medium-soft dough.

9. 9

   Knead dough on floured surface until smooth and elastic, about 4 minutes.

10. 10

    Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes.

11. 11

    Butter heavy large baking sheet.

12. 12

    Knead dough briefly.

13. 13

    Divide dough into 4 equal pieces.

14. 14

    Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter.

15. 15

    Arrange rounds on prepared baking sheet.

16. 16

    Rub tops with remaining 2 teaspoons butter.

17. 17

    Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere.

18. 18

    Cover with towel.

19. 19

    Let rise in warm draft-free area until puffy, about 30 minutes.

20. 20

    Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25 minutes.

21. 21

    Serve warm.

* Per serving · 4 servings · Values may vary.