Palestinian Musakhan Flatbread with Sumac
A vibrant, aromatic flatbread topped with spiced chicken, caramelized onions, and tangy sumac, perfect for a hearty breakfast or brunch. This dish celebrates Palestinian flavors with its bold spices and fresh herbs.
Ingredients
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 tsp instant yeast
- 1 tsp sugar
- 0.5 tsp salt
- 0.75 cup warm water about 110°F
- 2 tbsp olive oil divided
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 2 large onions thinly sliced
- 2 tbsp sumac plus extra for garnish
- 1 tbsp ground cumin
- 1 tsp ground allspice
- 0.5 cup fresh parsley chopped, for garnish
- 0.25 cup pine nuts toasted, optional
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness. Make-Ahead: Prepare the dough and caramelized onions up to a day ahead; assemble and bake fresh. Variations: Substitute chicken with chickpeas for a vegetarian version, or add a sprinkle of za'atar for extra herb flavor. Serving Suggestion: Pair with a side of yogurt or a simple cucumber salad for a balanced meal.