Algerian Flatbread
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Salt1 cup
Olive Oil (divided)1.5 cups
Water1 tsp
Ground Cumin1 tsp
Sweet Paprika1 tsp
TurmericDirections:
1
Make dough: Stir together flour, salt, and 2 tablespoons oil in a large bowl
2
Slowly stir in water until a soft dough forms
3
If necessary, add more water 1 tablespoon at a time
4
Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes
5
Form dough into a ball and coat with 2 tablespoons oil in a bowl
6
Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour
7
Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl
8
Stir together flour, salt, and 2 tablespoons oil in a large bowl
9
Slowly stir in water until a soft dough forms
10
If necessary, add more water 1 tablespoon at a time
11
Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes
12
Form dough into a ball and coat with 2 tablespoons oil in a bowl
13
Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour
14
Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl
15
Form flatbreads: Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk
16
Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin
17
Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral
18
Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap
19
Make 11 more spirals in same manner
20
Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk
21
Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin
22
Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral
23
Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap
24
Make 11 more spirals in same manner
25
Finish and cook flatbreads: Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter
26
Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total
27
Transfer to a plate and cover with a kitchen towel
28
Roll out and cook 11 more flatbreads, stacking them on plate
29
Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter
30
Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total
31
Transfer to a plate and cover with a kitchen towel
32
Roll out and cook 11 more flatbreads, stacking them on plate
33
What to drink: Cape Mentelle Margaret River Chardonnay '05 Cape Mentelle Margaret River Chardonnay '05