Onion Fatayer Bread
A fragrant, golden Middle Eastern flatbread stuffed with a savory, sumac-spiced caramelized onion filling.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon instant yeast (3g)
- •1 teaspoon sugar (4g)
- •3/4 teaspoon salt (4g)
- •3/4 cup lukewarm water (180ml)
- •2 tablespoons olive oil (30ml)
- •3 large yellow onions, finely diced
- •2 tablespoons extra virgin olive oil for the filling
- •1 tablespoon sumac
- •1/2 teaspoon ground cumin
- •1/2 teaspoon salt for the onions
- •1 tablespoon pomegranate molasses (optional)
Instructions
- 1
In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
- 2
Add the lukewarm water and 2 tablespoons of olive oil, mixing until a dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- 4
Place the dough in a lightly 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 heat and add the finely diced onions.
- 6
Cook the onions slowly, stirring frequently for 15 to 20 minutes until they are thoroughly soft, golden brown, and caramelized.
- 7
Remove the skillet from the heat and stir in the sumac, ground cumin, salt, and pomegranate molasses if using. Let the onion mixture cool.
- 8
Preheat your oven to 425°F (220°C) and lightly grease a baking sheet or line it with parchment paper.
- 9
Punch down the risen dough and divide it into 4 equal portions, shaping each into a smooth ball.
- 10
Roll each dough ball out on a floured surface into an oval or round flatbread about 1/4-inch thick.
- 11
Transfer the flatbreads to the prepared baking sheet and generously spoon the caramelized onion mixture evenly over each, pressing it gently into the dough.
- 12
Bake for 12 to 15 minutes until the edges of the bread are golden brown and the bottom is crisp.
- 13
Remove from the oven, let cool for a few minutes, and serve warm.
💡 Chef tips
- For a richer flavor, you can add a handful of crumbled feta cheese or toasted pine nuts to the onion filling before baking.
- Leftover baked bread can be stored in an airtight container at room temperature for up to 2 days and reheated in a hot oven or skillet.
- You can prepare the onion filling up to two days in advance and keep it refrigerated until ready to assemble the bread.
✅ How it should turn out
The finished fatayer bread has a golden-brown, slightly crisp crust with a pillowy interior, generously topped with sweet, tangy, and deeply savory spiced onions.