Moroccan Flatbread
Ready In: 1 hr 12 mins
Yields: 16 pieces
Ingredients
- 2 1⁄2 cups whole wheat flour
- 1 teaspoon caster sugar (superfine sugar)
- 1 teaspoon salt
- 3⁄4 ounce dried yeast
- 1 1⁄4 cups warm water (110F)
- 1⁄2 teaspoon sweet paprika
- 1⁄3 cup cornmeal
- 1 tablespoon oil
- 1 egg, lightly beaten
- 2 tablespoons sesame seeds
Directions
- Place just 1/2 cup of the flour, the sugar, yeast, salt and warm water in a bowl and stir until dissolved. Cover and let sit in a warm place for 10 minutes or until bubbles appear and mixture is slightly increased in volume. If this doesn't happen, throw out and start over with new yeast.
- Sift the paprika, cornmeal and remaining flour into a bowl. Add the oil, then stir in the yeast mixture.
- Mix to a firm dough and knead until smooth. Cover and leave in a warm, draft-free spot for 20 minutes.
- Preheat oven to 350F and lightly grease two baking trays.
- Divide dough into 16 portions, then roll each into a ball. Flatten each ball into 3 inch rounds and place on the greased baking trays.
- Brush with egg and sprinkle with sesame seeds. Cover and set aside for 10 minutes, or until puffed up. Bake for 12 minutes or until golden.
- NOTE: for a different look, use a mixture of white and black sesame seeds.
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