Onion Fatayer Bread
A savory, aromatic Middle Eastern flatbread featuring a golden, pillowy dough topped with a spiced, caramelized onion and sumac mixture.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon instant yeast
- •1 teaspoon sugar
- •1/2 teaspoon salt
- •3/4 cup warm water
- •2 tablespoons extra virgin olive oil
- •3 large yellow onions, finely diced
- •2 tablespoons extra virgin olive oil (for the topping)
- •1 tablespoon sumac
- •1/2 teaspoon ground cumin
- •1/2 teaspoon red chili flakes (optional)
- •1/2 teaspoon salt (for the topping)
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons of olive oil, mixing until a soft dough forms.
- 2
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
- 3
While the dough rises, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onions and cook slowly for 15 minutes until soft and golden brown.
- 4
Remove the onions from the heat and stir in the sumac, cumin, chili flakes, and salt. Let the mixture cool completely.
- 5
Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into four equal balls.
- 6
Roll each ball into a thin oval or circle on a parchment-lined baking sheet. Spread a generous amount of the onion mixture over each piece of dough.
- 7
Bake for 10-12 minutes until the edges of the bread are golden brown and the onions are fragrant and slightly crispy.
- 8
Remove from the oven and serve warm.
💡 Chef tips
- For a deeper flavor, caramelize the onions with a pinch of sugar to help them brown faster.
- You can prepare the dough a day in advance and let it rise slowly in the refrigerator overnight for better texture.
- Store leftover bread in an airtight container and reheat in a toaster oven to restore the crispness of the crust.
✅ How it should turn out
The finished bread should have a soft, airy interior with a crisp golden crust, topped with sweet, tangy onions that smell earthy from the sumac and cumin.