Onion Fatayer Bread
A fragrant, golden Middle Eastern flatbread studded with sweet caramelized onions and warm spices.
Ingredients
- •3 cups all-purpose flour (360g)
- •1 packet active dry yeast (2 1/4 teaspoons)
- •1 teaspoon sugar
- •1 cup warm water (240ml)
- •1/4 cup extra virgin olive oil (plus extra for brushing)
- •1 teaspoon salt
- •3 large yellow onions, thinly sliced
- •2 tablespoons sumac
- •1 tablespoon ground cumin
- •1/2 teaspoon salt (for the onions)
- •2 tablespoons pine nuts (optional)
Instructions
- 1
In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5 minutes until frothy.
- 2
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture and olive oil.
- 3
Mix until a dough forms, then turn it out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
- 4
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- 5
While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium-low heat and add the sliced onions.
- 6
Sauté the onions slowly for 15 to 20 minutes, stirring frequently, until they are soft, translucent, and deeply golden brown.
- 7
Remove the onions from the heat and stir in the sumac, ground cumin, and 1/2 teaspoon of salt.
- 8
Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet or line it with parchment paper.
- 9
Punch down the risen dough and divide it into 6 equal portions, rolling each into a ball.
- 10
Roll out each ball on a floured surface into an oval or round flatbread about 1/4-inch thick.
- 11
Transfer the flatbreads to the baking sheet and press your fingertips into the dough to create dimples.
- 12
Spread the spiced onion mixture generously over the surface of each flatbread, pressing it gently into the dough.
- 13
Bake for 12 to 15 minutes until the edges of the bread are golden brown and the bottom is crisp.
- 14
Garnish with toasted pine nuts if desired, and serve warm or at room temperature.
💡 Chef tips
- Caramelizing the onions slowly on low heat is key to unlocking their natural sweetness without burning them.
- You can freeze the baked flatbreads for up to a month; just reheat them in a hot oven before serving.
- Substitute olive oil with a neutral oil if desired, though olive oil provides the most authentic Middle Eastern flavor.
✅ How it should turn out
The finished bread features a golden, pillowy crust topped with savory, aromatic onions that are bursting with the tangy zip of sumac.