Moroccan Flat Bread
Delight your taste buds with the rich, authentic flavors of Moroccan Flat Bread, a perfect addition to any meal or snack time. This soft yet slightly crispy bread combines all-purpose flour and fine semolina for a tender texture, while a buttery oil mixture adds a luxurious richness to each fold. Traditionally prepared with a simple kneading technique and folded into squares for a unique layered effect, these flatbreads are cooked to golden perfection on a skillet. With just a hint of sweetness and a touch of salt, they pair beautifully with honey, butter, or a cozy cup of Moroccan mint tea. Ready in just over an hour, this versatile bread makes a delightful side dish or a stunning standalone treat.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 100 grams Fine semolina
- 2 teaspoons Salt
- 1 teaspoon Granulated sugar
- 1 teaspoon Dry yeast
- 300 milliliters Warm water
- 60 milliliters Vegetable oil
- 60 grams Unsalted butter, melted
- 50 grams Extra semolina for dusting
- 30 milliliters Vegetable oil for shaping
Instructions
In a large bowl, combine the all-purpose flour, fine semolina, salt, sugar, and dry yeast. Mix thoroughly to distribute the ingredients evenly.
Gradually add the warm water to the dry ingredients, mixing with your hands until a rough dough begins to form.
Knead the dough on a clean work surface for approximately 10 minutes, or until it becomes smooth and elastic. If the dough feels sticky, lightly oil your hands to make kneading easier.
Divide the dough into 8 equal portions and shape each portion into a smooth ball. Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes.
Meanwhile, prepare the oil and butter mixture by combining the melted butter with the vegetable oil in a small bowl. Set aside.
Lightly dust a clean surface with semolina. Take one dough ball, flatten it slightly, and roll it out into a very thin circle or rectangle, about 1-2 millimeters thick.
Brush the surface of the rolled-out dough with the butter-oil mixture, then fold the dough into a square by folding the edges inward (like folding an envelope). Set aside and repeat with the remaining dough balls.
Once all the dough balls have been shaped into squares, let them rest for 15 minutes to relax the gluten.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with a small amount of vegetable oil.
Gently flatten one square dough with your hands until it is about twice its original size. Place the flattened dough onto the hot skillet and cook for about 2-3 minutes on each side, or until golden brown and slightly crispy.
Repeat the cooking process for the remaining squares, keeping the cooked breads warm under a clean kitchen towel as you work.
Serve the Moroccan flatbreads warm with honey, butter, or alongside tea.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 5.7 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
