The SYRIAN ONION FLATBREADS are leavened breads that are very simple to make, extremely flavorful and with an intense aroma of spices. Excellent eaten hot, they can also be served on a buffet, at aperitif time or as a substitute for bread.
The Arab bread originating from the Levant and the Gulf was originally prepared with a finely milled wholemeal flour, similar to chapati flour, but today it is also made with white flour.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 15 Minutes
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups all-purpose flour (type 00)
- 2 1/3 tsp dry active yeast (or 3/4 oz (about 21 g) fresh yeast)
- 1 1/6 cups water (lukewarm)
- 1 1/4 tsp salt
- Half golden onion (large)
- 2 tsp ground cumin
- 6 leaves mint
- 2 tbsp ground coriander (or a small bunch of parsley)
- extra virgin olive oil
- salt
For the Syrian onion flatbreads you will need
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Cookie cutter 3 1/8 in
- Parchment paper
- Plastic wrap
- 2 Baking trays
Preparation of Syrian onion flatbreads
In a bowl place the flour and the dry active yeast and mix.
Add the lukewarm water and combine the ingredients, kneading for 10 minutes until you obtain a smooth and homogeneous dough. Add the salt and knead the dough for another 5 minutes.
If you are using fresh yeast, dissolve it in the lukewarm water.
Place the dough in a clean bowl, cover with plastic wrap and let it rise in a dry place for 1 hour or until doubled in volume.Once risen, take the dough and turn it out onto a floured surface.
Divide it into 16 equal portions, roll them out slightly with a rolling pin to a thickness of about 3/16 in, and using a cookie cutter cut out circles of 3 1/8 in or smaller if you prefer.
Place the circles on a baking sheet lined with parchment paper, cover again with oiled plastic wrap, and let them rise again for 15–20 minutes.
Meanwhile preheat the oven to 392°F.
Finely chop the onion and combine it with the cumin, coriander and chopped mint. Mix everything and set aside.Work the flatbreads with your fingers, brush them with oil and distribute the onion mixture on top, then season with a little salt.
Bake, optionally placing a small pot of water in the oven to create the right humidity, and bake for 15–20 minutes.
Remove from the oven and serve your Syrian onion flatbreads hot or warm.
Variation
If you like, you can change the topping, perhaps using fresh cherry tomatoes and oregano, or whatever you prefer.
If you don’t have fresh mint, you can replace it with dried mint.
