Syrian Fatayer
In Syria, making and sharing fatayer is far more than preparing food — it is a gesture of hospitality, family, and tradition. These savoury pies, known as fatayer, have been cherished across homes, bakeries for generations, forming an essential part of Syria’s culinary heritage.
Golden, soft-crusted, and filled with fragrant Za'atar, cheese, or spiced Muhammara, fatayer appear on breakfast tables, picnic spreads, and family gatherings alike. Traditionally, Syrian families baked their fatayer in large wood-fired clay ovens, or tannour. Placed directly on the hot floor or tray inside the oven, the dough cooked quickly from the radiant heat of the fire-heated walls, emerging with a crisp-golden crust, tender interior, and a subtle smoky aroma — a taste that instantly evokes memories of Damascus streets and village bakeries.
Today, even in modern kitchens, that same nostalgic flavour can be recreated. By using a very hot oven and shaping the fatayer to bake quickly, we can capture the chewy texture, golden colour, and aromatic charm of Syria’s wood-fired tradition, bringing a little piece of home to our own tables.
Ingredients 14
1 kg bread and pizza flour, high-protein, sifted
50 g white sugar
15 g instant yeast
1 egg (whole egg)
540 ml milk, cold
100 g butter, soft, at room temperature, cut into small cubes
10 g salt
Toppings
100 g halloumi cheese, shredded
100 g feta cheese, smooth and creamy, crumbled
100 g mozzarella cheese, shredded
1 cup parsley, finely chopped
2 egg whites
2 tbsp sesame seeds
2 tbsp nigella seeds
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Method 16
In a stand mixer or large bowl, combine the , , and . Add the and , then mix well until the dough starts to come together.
Knead for about 10 minutes until the dough becomes smooth and elastic. Cover and let it rest for 10 minutes in a warm place — this allows the gluten to relax.
Sprinkle the over the . Cut the softened butter into small cubes and add them one at a time, allowing each cube to fully blend in before adding the next.
Continue kneading for another 3–4 minutes, until the is fully absorbed and the dough is soft, smooth, and non-sticky.
Cover the and let it rise in a warm place for 60–75 minutes, or until it doubles in size.
Once risen, divide the dough into portions of your desired size and let them rest for 15 minutes.
Roll each piece of into your desired shape
Topping
Combine the , , , , , , and in a bowl and mix well.
Spoon or spread the onto each piece of dough.
Recreate Pizza Oven Fatayer At Home
Set your oven to 250°C (480°F). If available, use the convection/fan mode.
Place a pizza stone or cast-iron tray on the bottom rack while preheating.
Place the filled fatayer on the preheated stone or tray in the oven.
Bake for 4 minutes — the intense bottom heat will crisp the base.
Transfer the tray to the middle rack to allow the tops to brown evenly.
Bake for an additional 4–5 minutes or until golden and puffed.
Once baked, cover the fatayer with a clean kitchen towel to keep them soft and fluffy as they cool slightly.
Racha Syrian Kitchen's tips
This dough can make between 40-50 mini fatayer
Keep an eye on them — high heat cooks fatayer fast.
If your oven doesn’t reach 250°C, preheat as high as possible and slightly increase baking time.
Use a baking stone or tray preheated in the oven for that signature crisp bottom.
