Moroccan Flat Bread

Moroccan Flat Bread
Credit: Tara’s Multicultural Table


1 cup Warm Water
2 1/4 tsp Active Dry Yeast
1 tsp Salt
3 cups Flour
Olive Oil

• Combine Warm Water, and Active Dry Yeast together in your standard mixing bowl, make sure you have a dough hook. Set to the side for 10 minutes. Until bubbly and frothy.
• Add the Salt and (2 cups) Flour to the mixture, and start kneading the dough. 2nd Speed.
• Add the remaining 1 cup of flour as needed. Add in a little at a time. Some indicators you don’t need anymore flour are; the dough starts pulling away from the sides of the bowl while mixing. You’ll want to get your dough to a smooth, elastic feel. If it is to crumbly add a bit more water, a tbsp at a time. If it’s to wet and sticky, add more flour, a tbsp at a time.
• Roll out your dough, and cut it into 10 even pieces, cover and set dough to the side, let sit for 15 minutes. SEE NOTES.
• Take each piece of dough and roll them into balls. Coat each ball with Olive Oil.
• With a frying pan, put some Olive Oil in the bottom and turn your heat on to MEDIUM
(I used medium heat 5, to cook these on the stove).
• With oiled hands flatten each ball and one at a time place on the frying pan.
• Flip bread when one side is Golden brown, approx 2-5 minutes, cook other side until it is also Golden Brown. Take off frying pan, repeat until all are cooked. SEE NOTES.
• Serve/Enjoy. Best if eaten right away while hot. We put butter and Powder sugar on ours, but Cinnamon and sugar would be equally as tasty, as well as Peanut Butter and Jam!

MenuDuet’s Notes: In the picture displayed;

-If the yeast doesn’t turn bubbly and frothy, do that part over again.

-We used Canola Oil, we didn’t have Olive Oil.

– You are suppose to fold the dough in a square before you cut your 10 pieces. Your 10 pieces are also suppose to be in squares before you cook them. We just cooked them as circles instead.

-To oil our hands we just sprayed Pam on them.

-Make sure to put oil down each time when cooking each piece, having the oil, is what gets the Golden Brown look at that temperature.

These were so amazing! With or without the toppings, we just couldn’t stop eating them! Just amazing right off the frying pan. The best part was how simple these were to make, a quick dough mix, and a few minutes on the frying pan.We were worried at first that the middle would taste doughy, since they cooked so fast, but they were absolutely perfect. Definitely something we are going to eat, over and over again!

Technically the bread should be in square shapes, but it was giving us trouble, and we thought the round shape would be an alright substitute!
As mentioned above we used butter and powdered sugar for our toppings, but they taste great with nothing on them, as well as over various toppings.

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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