Moroccan Flatbread
Cornmeal and sesame seeds come together in this bread, fragrant with paprika and baked in the oven.
1 hr 12 min · Serves 16 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 12 min · 72 min total
- medium
- 1
Place just 1/2 cup of the flour, the sugar, yeast, salt and warm water in a bowl and stir until dissolved. Cover and let sit in a warm place for 10 minutes or until bubbles appear and mixture is slightly increased in volume. If this doesn't happen, throw out and start over with new yeast.
- 2
Sift the paprika, cornmeal and remaining flour into a bowl. Add the oil, then stir in the yeast mixture.
- 3
Mix to a firm dough and knead until smooth. Cover and leave in a warm, draft-free spot for 20 minutes.
- 4
Preheat oven to 350F and lightly grease two baking trays. Divide dough into 16 portions, then roll each into a ball. Flatten each ball into 3 inch rounds and place on the greased baking trays.
- 5
Brush with egg and sprinkle with sesame seeds. Cover and set aside for 10 minutes, or until puffed up. Bake for 12 minutes or until golden.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
