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Pletzl (Onion Boards) (P, TNT)
Source: Published: December 1, 2004, New York Times. Adapted from Rebecca Peltz
Yield: 20

4 cups all-purpose flour
2 scant tbsp. yeast (2 packets)
4 tbsp. sugar
1 large egg
1/4 cup plus 2 tsp. vegetable oil
1-1/2 tsp. salt
1 medium onion, peeled and diced
2 tsp. poppy seeds
1/2 tsp. kosher salt

Place flour in bowl of an electric mixer with dough paddle attached. Make a well in center and pour in 1 cup lukewarm water. Stir in yeast and 2 tablespoons sugar, and let sit for 30 minutes.

Add egg, 1/4 cup vegetable oil, remaining sugar and the salt. Mix well until dough is soft but not sticky, adding flour if necessary. Turn into a greased bowl, and let rise again, covered, for one hour. Knead lightly, and let rise again for 30 minutes.

Heat oven to 350°F.

Place diced onion in a small bowl, and stir in poppy seeds and remaining 2 teaspoons vegetable oil. Set aside.

Divide dough into 20 balls. On a floured board, roll each ball into a circle about 2 or 3" in diameter and about 1" thick. Sprinkle a tablespoon or so of onion-poppy seed mixture on each circle. Roll circles again, to a thickness of about 1/8". Prick each circle with a fork and sprinkle lightly with kosher salt. Transfer to 2 ungreased baking sheets. Bake for about 20-25 minutes or until golden brown.

Posted by Risa Silverglate

Nutritional Info Per Serving: N/A