RCI-BR.002.0077.001
Onion-Fennel Flatbread
Fast-rising makes these moist, fragrant breads quick to prepare. Serve them warm, accompanied with butter or with olive oil for dipping. Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group Makes 4.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (½ stick) + 2 teaspoons unsalted butter¼ cuproom temperature
- 1½ cups
- 1 cup
- envelope quick-rising yeast1 unit
- 1 teaspoon
- 1¼ teaspoons
- 4 teaspoons
- 3 cups
Method
1
Combine warm water (105°F to 115°F), quick-rising yeast, and sugar in a large bowl, then let stand for 5 minutes until foamy.
2
Stir in salt, fennel seeds, and 2 tablespoons of butter until incorporated.
3
Gradually add all-purpose flour to the yeast mixture, stirring until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
10 minutes
4
Heat the remaining 2 teaspoons butter in a skillet over medium heat, then add finely chopped onion and cook, stirring occasionally, for 8-10 minutes until golden and caramelized.
10 minutes
5
Press the dough into a lightly oiled 9x13-inch baking pan or similar size, then spread the caramelized onions evenly over the top.
6
Cover the flatbread with plastic wrap or a damp kitchen towel and let rise in a warm place for 15-20 minutes until puffed.
20 minutes
7
Preheat oven to 400°F while the dough is rising.
8
Bake the flatbread for 20-25 minutes until the crust is golden brown.
25 minutes
9
Remove from oven and cool in the pan for 5 minutes before slicing and serving.