Syrian Onion Bread
This Syrian onion bread recipe is a version of a basic Arab bread and has a tasty, aromatic topping.
Click here to watch the video


Makes: 4 small breads
  • 225 g (4 oz) strong white flour
  • 140 ml (4½ fl oz) lukewarm water
  • 2 tsp dried yeast
  • ½ tsp salt
For the topping
  • 3 tbsp chopped onion
  • 1 tsp chopped fresh mint
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  1. Add the yeast to the water, mix and leave for 10 minutes for the yeast to activate.
  2. Put the flour and salt in a bowl and mix. Make a well in the centre, add in the yeast/water mix and combine to a soft dough.
  3. Knead the dough on a floured surface for 8-10 minutes until the dough is soft and elastic.
  4. Place the dough in a lightly oiled bowl, cover and leave in a warm place until the dough has doubled in size.
  5. Turn the dough out onto a floured surface and knock it back.
  6. Cut the dough into 4 equal pieces and shape each piece into a ball.
  7. Press each piece of dough out with your hand then roll to about 12 cm (5") circles.
  8. Place the dough circles on a lightly-floured baking sheet and prick them all over with a fork.
  9. Cover the dough with lightly-oiled plastic film or place the tray in a large plastic bag and leave the dough to rise for 20 minutes.
  10. Brush the breads with olive oil. Mix the chopped onion, cumin, coriander and mint and sprinkle it evenly over the breads.
  11. Bake at 175°C/350°F fan oven, 200°C/392°F normal oven for 15 minutes.
  12. Place on a wire rack to cool slightly before serving.
You can also use a finely ground wholemeal flour or chapati flour for this recipe.

If you don't have fresh mint use 1 tbsp of dried mint.