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Caramelized-Onion Flatbreads with Crème Fraîche

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Caramelized-Onion Flatbreads with Crème Fraîche

Caramelized-Onion Flatbreads with Crème Fraîche

amanda

Equipment

  • Skillet/Frying Pan (12-inch) - Essential for caramelizing onions and cooking flatbreads evenly.

  • Chef's Knife - For efficiently slicing and dicing the onions and other ingredients.

  • Cutting Board - To safely prepare vegetables and manage food preparation surfaces.

  • Mixing Bowls (Set of 2) - Useful for mixing dough, marinating, or combining toppings.

  • Rolling Pin - For flattening the flatbreads to an even thickness before baking.

  • Pastry Brush - To apply oil or butter and to brush crème fraîche on top of the dish.

  • Pizza Cutter/Stone Slab - A versatile tool for slicing flatbreads into pieces if needed.

  • Baking Sheet (12-inch) - For baking the prepared flatbreads in an oven evenly.

  • Measuring Cups and Spoons Set - To accurately measure ingredients for the recipe.

  • Oven Mitts/Pot Holders - For safely handling hot items, such as a skillet or baking sheet filled with flatbreads.

Ingredients

  • 1/4 cup plus 1 tablespoon warm water (105°F to 115°F)

  • 3/4 teaspoon active dry yeast

  • 3/4 cup plus 2 tablespoons all purpose flour

  • 3/4 teaspoon nigella (kalonji) seeds

  • 1/2 teaspoon salt

  • 1 tablespoon butter, room temperature

  • 2 tablespoons extra-virgin olive oil

  • 1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon honey

  • 1 tablespoon Sherry wine vinegar

  • 1/2 cup crème fraîche

  • 1 large egg

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Semolina flour (pasta flour)* or cornmeal

  • 2 tablespoons chopped fresh chives

Instructions

1

Instruction 1

Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
2

Instruction 2

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.)
3

Instruction 3

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. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
4

Instruction 4

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 teaspoon salt and 1/4 teaspoon pepper.
5

Instruction 5

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 tablespoon 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).
6

Instruction 6

Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
7

Instruction 7

*Available at some supermarkets, and at specialty foods stores and Italian markets.
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