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Prep 20 mins
Cook 10 mins
It’s not often that you see women cooking on the street in North Africa unless they are making this bread. They stand behind large flat griddles on which they cook the bread, flattening it further with their fingers, not seeming to mind the heat. Some occasionally dip their fingers in a small bowl of oil to drizzle on the bread while it is cooking – this slightly greasier version is definitely better. Courtesy Anissa Helou.
For the dough
- 1⁄4 teaspoon active dry yeast
- 1 cup unbleached all-purpose flour
- 1⁄2 teaspoon salt, plus more for the filling
For the filling
- 1 medium onion, very finely chopped
- 1⁄4 cup flat leaf parsley, finely chopped
- 3 tablespoons unsalted butter, softened, plus more for greasing
- 1⁄2 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄8 teaspoon crushed red pepper flakes
- Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
- Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
- Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
- Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish – be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
- Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.
Yummy as a side with our lentil soup. After dividing the dough into 4 balls, I let the it rest about ten mins., it made it easier to flatten. I also sauteed the onion and added a few other spices. These would be delicious with all kinds of fillings. Thanks for posting the recipe,
A great bread recipe if you're craving a bread fix quickly. Love how easy this is to make and the fact that you don't need an oven (something we don't have at our disposal just now). I also love how easily you can vary the flavours to individual tastes. We did find that the onions didn't quite cook enough and we'd lightly saute them first next time.
I have had this bread for breakfast with Morrocan mint tea many times in the streets of Marrakech. I followed this recipe and it tastes great. Thanks Sandi.