Carmelized-Onion Flatbreads with Creme Fraiche - Restaurant Association of Nova Scotia

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
• 1/4 teaspoon ground black pepper
• Semolina flour (pasta flour)* or cornmeal
• 2 tablespoons chopped fresh chives