Sfiha Syrian Flatbread with Spiced Walnut, Mushroom and Pomegranate Filling

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Open-faced little flatbreads topped with a savory filling of minced cremini mushrooms, walnuts, tomato and pomegranate molasses, spiced with seven-spice and Aleppo pepper. They're baked until the edges are crisp. This Syrian-inspired vegetarian recipe (vegan), ready in about 105 minutes, pairs all-purpose flour, instant yeast, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1 1/2 teaspoons, divided salt
• 1 cup warm water
• 1/4 cup, divided extra-virgin olive oil
• 12 oz cremini mushrooms, finely minced
• 3/4 cup walnuts, finely chopped
• 1 medium yellow onion, finely diced
• 1 large tomato, seeded and finely diced
• 1 tablespoon tomato paste
• 2 tablespoons pomegranate molasses
• 1 1/2 teaspoons Syrian seven-spice blend (baharat)
• 1 teaspoon Aleppo pepper
• 2 tablespoons pine nuts
• 1/4 cup fresh parsley, chopped

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine the flour, yeast, sugar and 1 teaspoon salt. Add the warm water and 2 tablespoons olive oil and knead 8 minutes, until smooth. Cover and let rise 1 hour, until doubled.
2. Step 2: Heat the remaining olive oil in a skillet over medium-high heat. Cook the onion 4 minutes, then add the mushrooms and cook 8 to 10 minutes, until their liquid evaporates and they brown.
3. Step 3: Stir in the tomato paste, seven-spice, Aleppo pepper and the remaining salt and cook 1 minute. Take off the heat and mix in the diced tomato, walnuts, pomegranate molasses and parsley. Let cool.
4. Step 4: Heat the oven to 450°F (230°C) and line two baking sheets with parchment.
5. Step 5: Divide the dough into 16 balls and roll each into a 4-inch round. Spread a heaping tablespoon of filling over each, leaving a thin border, and pinch the corners to form squares if you like. Sprinkle with pine nuts.
6. Step 6: Bake 12 to 14 minutes, until the edges are golden. Serve warm with yogurt and lemon wedges.