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DIRECTIONS:
For bread dough:
Whisk 1/4 cup plus 1 tbs warm water and yeast in small bowl; let
stand until yeast is dissolved, about 10 minutes.
Mix flour, nigella seeds, and salt in medium bowl. Add yeast
mixture and stir with wooden spoon until mixture clumps together.
Add butter; mix until incorporated.
Turn dough out onto lightly floured work surface and knead until
smooth and elastic, about 5 minutes. Divide dough into 6 equal
pieces roll each into ball.
Place on baking sheet; cover with plastic wrap. (Can be prepared 1
day ahead. Keep covered and refrigerate.)
For caramelized onions:
Heat oil in large nonstick skillet over medium-high heat. Add
onion wedges to skillet and cook without turning until beginning
to brown, about 7 minutes.
Carefully turn onions over reduce heat to medium and continue to
cook until onions are tender and brown, occasionally stirring
gently, about 10 minutes.
Add thyme and honey cook 1 minute. Stir in vinegar. Season to
taste with salt and pepper. Remove skillet from heat. Cool. (Can
be prepared 1 day ahead. Cover and refrigerate).
Let dough rise in warm draft-free area until doubled, about 1
hour. Whisk crème fraîche and egg in small bowl to blend. Stir in
1/2 tsp salt and 1/4 tsp pepper.
Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly
with semolina flour. Roll out each dough ball to 5-inch round.
Transfer 3 rounds to each prepared baking sheet. Let rest 10
minutes.
Pierce dough rounds all over with fork. Spread 1 generous tbs
crème fraîche mixture over each dough round, leaving 1/4-inch
plain border.
Arrange onions evenly atop each drizzle lightly with crème
fraîche mixture (mixture may spill over edges of dough).
Bake flatbreads until crusts are puffed and golden, about 12
minutes. Transfer to plates; sprinkle with chives.
*Available at some supermarkets, and at specialty foods stores and
Italian market
Serves: 6
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