Caramelized-Onion Flatbreads with Crème Fraîche

Name: Caramelized-Onion Flatbreads with Crème Fraîche
Yield: Makes 6 Servings
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

By Maria Helm SinskeyPhotography by Pornchai Mittongtare

January 31, 2006

Recipe notes