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:
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.
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.
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.
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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