Onion Fatayer Bread
A savory, golden-brown Middle Eastern flatbread featuring a fragrant, caramelized onion and sumac filling that is both tangy and deeply comforting.
Ingredients
- •1 lb (450g) store-bought pizza dough or homemade bread dough
- •3 large yellow onions, finely diced
- •3 tablespoons extra virgin olive oil
- •2 tablespoons sumac
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon ground cinnamon
- •1/4 cup toasted pine nuts (optional)
- •1 tablespoon sesame seeds
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
In a large skillet, heat the olive oil over medium heat and sauté the onions until they are soft, translucent, and just beginning to turn golden, about 10-12 minutes.
- 3
Remove the skillet from the heat and stir in the sumac, salt, pepper, cinnamon, and pine nuts. Let the mixture cool slightly.
- 4
Divide the dough into four equal portions and roll each out into a thin oval or circle on a lightly floured surface.
- 5
Spread the onion mixture evenly over the center of each dough piece, leaving a small border around the edges.
- 6
Fold the edges of the dough inward to create a rim, pinching the corners to form a boat-like shape, or leave them flat as rustic galettes.
- 7
Brush the exposed dough edges with a little olive oil and sprinkle with sesame seeds.
- 8
Bake for 12-15 minutes, or until the edges are golden brown and the filling is fragrant and slightly charred.
💡 Chef tips
- For a richer flavor, you can add a tablespoon of pomegranate molasses to the onion mixture before spreading it on the dough.
- If you want a softer bread, cover the fatayer with a clean kitchen towel immediately after taking them out of the oven to trap the steam.
- These can be made ahead and stored in an airtight container in the fridge for up to 3 days; reheat in a toaster oven to restore the crispness.
✅ How it should turn out
The finished bread should have a crisp, golden crust with a soft, chewy interior, topped with sweet, tangy caramelized onions that smell earthy and bright from the sumac.