The best delicious Onion-fennel Flatbreads recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Onion-fennel Flatbreads recipe today!
Hello my friends, this Onion-fennel Flatbreads recipe will not disappoint, I promise! Made with simple ingredients, our Onion-fennel Flatbreads is amazingly delicious, and addictive, everyone will be asking for more Onion-fennel Flatbreads.
What Makes This Onion-fennel Flatbreads Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Onion-fennel Flatbreads.
Ready to make this Onion-fennel Flatbreads Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 c Unsalted butter; plus…
2 ts Unsalted butter
— (room temperature)
1 1/2 c Finely chopped onion
1 c Warm water
— (105 F. to 115 F.)
1 pk Quick-rising yeast
1 ts Sugar
1 1/4 ts Salt
4 ts Fennel seeds
3 c (about) all-purpose flour
Saute onions in butter or 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 F. Bake breads until golden brown, about 25
minutes.
Adapted by Karen Mintzias, from a recipe in: “
Yields
4 breads
Leave a Reply