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Moroccan Flatbread with Ras El Hanout Seasoning

Ingredients:

For the Flatbread Dough:

  • 3 cups all-purpose flour (or bread flour)

  • 2 teaspoons salt

  • 1 tablespoon sugar

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 1 cup warm water (110°F/45°C)

  • 2 tablespoons olive oil

  • 2 tablespoons Ras El Hanout seasoning

For Topping:

  • 2 tablespoons olive oil

  • Additional Ras El Hanout seasoning for sprinkling (optional)

  • Sesame seeds (optional)

Instructions:

  1. Prepare the Dough:

  • In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.

  • In a large mixing bowl, combine the flour, salt, and 2 tablespoons of Ras El Hanout seasoning. Mix well.

  • Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

  • Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.

  • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

  1. Shape the Flatbreads:

  • Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up.

  • Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten each ball into a round disk, about 1/4-inch thick.

  • Place the flattened dough rounds on a lightly floured surface and cover with a damp cloth. Let them rest for about 15 minutes.

  1. Bake the Flatbreads:

  • If using a baking stone, transfer the dough rounds to the stone in the oven. If using a baking sheet, place the dough rounds on the sheet.

  • Brush each round with olive oil and sprinkle with additional Ras El Hanout seasoning and sesame seeds if desired.

  • Bake for about 8-10 minutes, or until the flatbreads are golden brown and puffed up.

  1. Serve:

  • Remove the flatbreads from the oven and let them cool slightly on a wire rack.

  • Serve warm with dips like hummus or baba ganoush, or use them as a side for your Moroccan tagine.





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