Onion-Fennel Flatbread

Ingredients

• 1/4 cup (1/2 stick) plus 2 teaspoons unsalted butter
• room temperature
• 1 1/2 cups finely chopped onion
• 1 cup warm water (105 F. to 115 F.)
• 1 envelope quick-rising yeast
• 1 teaspoon sugar
• 1 1/4 teaspoons salt
• 4 teaspoons fennel seeds
• 3 cup (about) all purpose flour

Instructions

1. Melt 1/4 cup butter in heavy medium skillet over medium-low heat.
2. Add onion and saute until very tender, about 15 minutes.
3. Transfer to large bowl of electric mixer fitted with dough hook.
4. Add 1 cup warm water to onion.
5. Mix in yeast, sugar and salt.
6. Using mortar and pestle, crush 2 teaspoons fennel seeds.
7. Add to onion mixture.
8. Mix in enough flour 1/2 cup at a time to form medium-soft dough.
9. Knead dough on floured surface until smooth and elastic, about 4 minutes.
10. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes.
11. Butter heavy large baking sheet.
12. Knead dough briefly.
13. Divide dough into 4 equal pieces.
14. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter.
15. Arrange rounds on prepared baking sheet.
16. Rub tops with remaining 2 teaspoons butter.
17. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere.
18. Cover with towel.
19. Let rise in warm draft-free area until puffy, about 30 minutes.
20. Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25 minutes.
21. Serve warm.