Sourdough Palestinian Musakhan Flatbread

Name: Sourdough Palestinian Musakhan Flatbread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Palestinian
Ingredients: ¾ cup (180 ml) active sourdough starter, bubbly and active, at room temperature; 2½ cups (320 g) bread flour; ¾ cup (180 ml) lukewarm water; 1½ tsp (9 g) fine sea salt; 2 tbsp (30 ml) extra-virgin olive oil; 1¼ lb (570 g) boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tbsp (15 g) ground sumac; ½ cup (20 g) fresh flat-leaf parsley, finely chopped, finely chopped; 4 clove (20 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lemon juice; 4 tbsp (60 ml) extra-virgin olive oil; 3 whole (450 g) medium yellow onions, thinly sliced; freshly ground black pepper; ½ cup (70 g) pine nuts, lightly toasted, lightly toasted (optional)

From the MyKitchenBank Kitchen

A tangy sourdough flatbread topped with herb-marinated chicken, caramelized onions, and sumac—a modern take on the Palestinian classic musakhan. The sourdough's natural fermentation adds depth to the dough, while the chicken is cooked separately and layered onto the bread just before serving for maximum textural contrast.

Prep: 30 min
Cook: 50 min
Wait: 2 hr
Total: 3 hr 20 min
Makes: 1 large flatbread (serves 4 as a main or 8 as an appetizer)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
¾ cup (180 ml) active sourdough starter, bubbly and active, at room temperature
2½ cups (320 g) bread flour
¾ cup (180 ml) lukewarm water
1½ tsp (9 g) fine sea salt
2 tbsp (30 ml) extra-virgin olive oil
For the topping
1¼ lb (570 g) boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp (15 g) ground sumac
½ cup (20 g) fresh flat-leaf parsley, finely chopped, finely chopped
4 clove (20 g) garlic cloves, minced
3 tbsp (45 ml) fresh lemon juice
4 tbsp (60 ml) extra-virgin olive oil
3 whole (450 g) medium yellow onions, thinly sliced
freshly ground black pepper
½ cup (70 g) pine nuts, lightly toasted, lightly toasted (optional)

Equipment (7)

9×13-inch (23×33 cm) baking pan or large cast-iron skillet
Large mixing bowl
Wooden spoon or stand mixer with dough hook
Medium saucepan with heavy bottom
Skillet (10–12 inch / 25–30 cm)
Instant-read thermometer
Bread lame or sharp knife

Steps

Before you start

Have your sourdough starter at room temperature and fed 4–6 hours before use (it should be bubbly and active)
Cut chicken into 1-inch pieces and let come to room temperature for even cooking
Slice onions while you prepare the dough so they're ready to caramelize

1
Mix the dough
- In a large mixing bowl, combine the active sourdough starter, lukewarm water, and bread flour.
- Stir with a wooden spoon until a shaggy dough forms (about 2 minutes).
- Let rest for 10 minutes, then add salt and 2 tbsp olive oil.
- Mix on medium speed with a dough hook for 6–8 minutes until the dough is smooth and slightly tacky.
- It should pass the windowpane test—a small piece should stretch thin without tearing.
+ Show details− Hide details
Ready when: Dough is smooth, slightly tacky, and passes windowpane test
Tip: Don't skip the autolyse (rest) step—it helps gluten develop more easily with sourdough.
2
Bulk fermentation
- Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature (68–72°F / 20–22°C) for 90 minutes.
- Perform 3 sets of stretch-and-folds every 20 minutes during the first hour: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotate the bowl 90°, and repeat 4 times per fold set.
- The dough should increase in volume by about 50% and feel airy.
+ Show details− Hide details
Ready when: Dough increased 50% in volume, feels pillowy, small bubbles visible on surface
Tip: Stretch-and-folds strengthen the dough without mechanical mixing and are crucial for sourdough structure.
3
Caramelize the onions
- While the dough bulk-ferments, heat 4 tbsp olive oil in a heavy-bottomed medium saucepan over medium heat.
- Add the thinly sliced onions and stir well.
- Cook for 30 minutes, stirring occasionally.
- The onions should gradually soften and turn golden, then deepen to a rich caramel color.
- Reduce heat to medium-low if they start to brown too fast.
- Season with a pinch of salt and pepper.
+ Show details− Hide details
Ready when: Onions are deep golden brown, very soft, and jammy
Tip: Low and slow is key—rushing onions over high heat will char them instead of caramelize them.
4
Marinate and cook the chickenOven 165°F / 75°C
- In a small bowl, whisk together 1 tbsp sumac, the minced garlic, lemon juice, and 2 tbsp of the remaining olive oil.
- Season with salt and pepper.
- Toss the chicken pieces in this mixture and let sit for 10 minutes.
- Heat the remaining 2 tbsp olive oil in a 10–12-inch skillet over medium-high heat.
- Working in batches to avoid crowding, cook the chicken for 6–8 minutes until golden on most sides and cooked through (165°F / 74°C internal temperature).
- Transfer to a plate.
+ Show details− Hide details
Ready when: Chicken is golden on all sides and reaches 165°F (74°C) internal temperature
Tip: Don't overcrowd the pan—chicken needs space to develop color and cook through evenly.
5
Shape and final proof
- Turn the fermented dough onto a lightly oiled 9×13-inch baking pan or large cast-iron skillet.
- Using oiled hands, gently stretch and press the dough to fill the pan evenly, leaving a slightly thicker border around the edges.
- Cover loosely with a damp towel and let proof for 30 minutes at room temperature.
- The dough should puff up noticeably and feel airy when you gently poke it.
+ Show details− Hide details
Ready when: Dough is visibly puffed and springs back slowly when poked
Tip: Oil your hands generously—sourdough can be sticky, and oiled hands prevent sticking better than wet hands.
6
Preheat the ovenOven 425°F / 220°C
- Preheat your oven to 425°F (220°C) on the middle rack.
+ Show details− Hide details
Ready when: Oven is fully preheated
7
Bake the flatbreadOven 425°F / 220°C
- Bake the dough at 425°F (220°C) for 18–22 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
- The flatbread should have some visible bubbling on top and a crisp exterior.
+ Show details− Hide details
Ready when: Crust is deep golden brown, taps hollow on the bottom, and has visible bubbles
Tip: For extra crispness, bake directly on a preheated cast-iron skillet or baking steel instead of a pan.
8
Assemble and serve
- Remove the flatbread from the oven and let it cool for 2–3 minutes so it's sturdy enough to handle.
- Spread the warm caramelized onions evenly over the entire surface, then scatter the cooked chicken pieces on top.
- Drizzle with any pan juices from the chicken.
- Finish with a generous sprinkle of the remaining 1 tbsp sumac, the fresh chopped parsley, and toasted pine nuts if using.
- Cut into 4 large pieces or 8 smaller pieces and serve warm with lemon wedges on the side.
+ Show details− Hide details
Ready when: Flatbread is sturdy enough to handle, toppings are distributed evenly
Tip: Add the toppings just before serving so the bread stays crisp and the flavors remain distinct.

Good to know

Tips

Sumac is essential to authentic musakhan flavor—its bright, lemony-tannic character is irreplaceable. Look for it in Middle Eastern markets or online.
For even better crust and texture, shape the dough in a cast-iron skillet preheated at 425°F (220°C) for 5 minutes before adding the dough.
The chicken should be added right before serving to keep the flatbread crisp; if you layer it too early, the bread will absorb moisture and soften.
Sourdough fermentation is temperature-dependent; in cooler kitchens (below 65°F / 18°C), extend bulk fermentation to 2 hours and final proof to 45 minutes.

Make ahead

You can prepare the caramelized onions and marinated chicken up to 2 days ahead and refrigerate them separately. On the day of serving, bring both to room temperature, reheat the onions gently in the saucepan, and proceed with the chicken cooking and dough final proof from Step 4.

Storage & reheating

Best served warm on the day it is made. Leftovers keep in an airtight container in the refrigerator for up to 2 days and can be reheated gently in a 325°F (160°C) oven for 8–10 minutes until warmed through. The flatbread is not recommended for freezing due to the moisture from the onions and chicken.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs or ground chicken. Thighs will be more flavorful and forgiving; ground chicken will cook in 4–5 minutes instead and should be broken up with a spoon as it cooks.
ground sumac → lemon zest mixed with a small pinch of red pepper flakes. Sumac provides a lemony tang; this substitute approximates the brightness though you'll lose the subtle earthiness. Use about 1 tbsp lemon zest total.
pine nuts, lightly toasted → sliced almonds, walnuts, or sesame seeds, toasted. Any of these will add crunch and richness. Use the same amount (about 0.5 cup / 70 g).
active sourdough starter → 0.5 cup (120 ml) active sourdough starter plus 0.25 cup (60 ml) whole wheat flour and an extra 0.25 tsp salt for depth. If you have less starter, add the whole wheat flour to compensate and boost fermentation flavor.