Moroccan Olive Flatbread

Sharon123's Note:

Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 8

Spice Mixture

• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin

Flatbread

• 1 cup flour, plus
• 1 1/2 tablespoons flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 10 oil-cured olives, pitted and chopped
• 1 tablespoon olive oil
• 1/2 cup water
• extra virgin olive oil

Directions:

1. Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside.
2. Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously 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.
3. Preheat the oven to 400°F.
4. Take 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.
5. Brush the dough with 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. Enjoy!
6. Note: This goes good with Black Olive Mayonnaise!

Reviews

[Chef #1099204]

It was OK. The taste is good, but the texture was way off. If I baked them til deep golden brown, they would be burnt and inedible. I was expecting something soft and chewy, this turned out tough and hard to bite. I just baked the last few until lightly browned around the edges and they were ok to eat.

[Debber]

Vicki...this bread is definitely a winner! My family and I couldn't get enough. I'm going to have to make this again right away. However, I will NOT put quite as much salt in the spice mixture. I LOVE the olives in it, but they DO need to be chopped small. I baked this on my baking stone, and ended up pulling it off the stone, and baking on the rack alone to get it crispy through and through. *Made for ZWT3 No. Africa Challenge ~ Moroccan Meal*

[Mimi Bobeck]

Easy to make, but do take the refridgeration time into consideration. I liked that this had a lot of flavor than most breads do. Delish! What I really enjoyed was the combination of the curry, olive, paprika and garlic seemed to "sing" in 4 part harmoney like a chamber choir. They worked so well together - it wasn't as if, in some recipes - when you have too many strong flavors- they seem to compete against each other. Wonderful! Thank you for sharing Sharon! **** MADE AND REVIEWED FOR ZAARTAG ****