Moroccan Flatbread Recipes

MOROCCAN WHITE BREAD RECIPE - KHOBZ

Steps:

• Prepare a large baking sheet by lining it with parchment paper OR lightly oiling it OR dusting it with semolina or cornmeal. Set aside.
• Combine the flour, salt and sugar in a large bowl. Make a well in the center and add the yeast.
• Add some of the water to the yeast in the well and lightly stir with your fingers to dissolve the yeast (see Recipe Notes below). Add the rest of the water and oil to bowl and stir to combine all ingredients.
• Knead the dough (in the bowl if it's large enough or on a floured work surface) for 5 to 10 minutes until smooth and elastic. While kneading, work in a little flour or water as needed to ensure the dough is soft and pliable but not sticky.
• Divide the dough into two smooth mounds and place well apart on the prepared pan. Cover with a towel and leave to rest for 10 to 15 minutes.
• After resting, pat the mounds of dough into flat, round loaves about 1/4" thick. Cover again with a towel and leave to rise for about an hour (longer in a cold room), until the dough springs back when pressed lightly.
• Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork.
• Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. The loaves should sound hollow when tapped.
• Transfer the khobz to a rack or towel-lined basket to cool.

MOROCCAN FLATBREADS

Steps:

• In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

MOROCCAN OLIVE FLATBREAD

Steps:

• Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
• Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

CHICKPEA MOROCCAN FLATBREAD

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

MSEMEN (MOROCCAN FLATBREADS)

Steps:

• Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
• Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
• In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
• Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
• Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.