Sumac Onion Flatbread (Palestinian Style)

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This Palestinian flatbread is layered with slowly sautéed onions, tart sumac, and warm spices, then baked until the edges turn crisp and golden. It captures the essential flavors of the classic musakhan in a simple vegetarian form that works as a snack, lunch, or part of a mezze spread.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 4 gSugar
• 9 gProtein
• 480 mgSodium
• 285 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the dough

• 3 cups (384 g) all-purpose flour
• 1 tsp (4 g) active dry yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 1 cup (240 ml) warm water
• 2 tbsp (30 ml) olive oil

For the sumac onion topping

• 3 large red onions, halved and thinly sliced (about 450 g)
• 3 tbsp ground sumac
• 4 tbsp (60 ml) extra-virgin olive oil, plus more for drizzling
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp Aleppo pepper
• 1/2 tsp fine sea salt
• 2 tbsp toasted pine nuts for garnish
• Fresh parsley leaves for garnish

Directions

1. Make the dough: in a large bowl, whisk together flour, yeast, sugar, and salt. Add the warm water and olive oil, then mix and knead for 8 to 10 minutes until the dough is smooth and slightly tacky. Cover and let rise in a warm spot for 1 hour, or until nearly doubled.
2. Meanwhile, prepare the topping: heat 4 tablespoons of olive oil in a wide skillet over medium heat. Add the sliced onions and the 1/2 teaspoon of salt, and cook gently for 12 to 15 minutes, stirring often, until the onions are very soft and just beginning to turn golden at the edges.
3. Stir the sumac, cumin, coriander, and Aleppo pepper into the onions and cook for 2 more minutes so the spices bloom in the oil. Remove from the heat and taste for salt and tang; add a pinch more sumac if you want a sharper note.
4. Preheat the oven to 475°F (245°C) with a heavy sheet pan or pizza stone inside. Divide the dough into 4 equal pieces and roll each one on a lightly floured surface into a thin oval about 10 inches long.
5. Spread a quarter of the sumac onion mixture evenly over each flatbread, leaving a 1/2-inch border around the rim. Drizzle each with a little olive oil and slide onto the hot pan or stone.
6. Bake for 8 to 10 minutes, until the dough is puffed and the edges are deeply golden and crisp.
7. Scatter the toasted pine nuts and torn parsley over the hot flatbreads, slice, and serve immediately with a side of labneh or sliced tomatoes.
8. If you have access to a saj or large cast-iron griddle, cook the flatbreads one at a time on the stovetop for 2 minutes per side before topping, then finish in the oven for 5 minutes for an even more traditional texture.

Cook’s Notes

• Authentic Palestinian musakhan is made with taboon bread; if you have access to a saj or taboon oven, par-bake the dough rounds on the griddle before adding the topping.
• Toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking often, until they smell nutty and turn pale gold.
• Sumac brands vary widely in intensity and tartness, so taste your spice first and adjust the amount by a teaspoon until the balance pleases you.
• Serve the flatbreads straight from the oven with thick labneh, olives, and sliced cucumber for a traditional breakfast or iftar spread.
• Leftover flatbreads reheat well in a dry skillet over medium heat for 2 minutes per side, which restores the crisp edges better than a microwave.

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