I love flat breads since they are the perfect vehicle for amazing sauces! I have always loved Moroccan food and have been making it for a few years. This bread is not as flat as pita, but still works great as a dipping bread for sauces. The interior is pillowy, with not much crust on the outside. It wasn’t difficult to make but it does require some monitoring as you don’t want the dough to over rise. I was happy with how this turned out though I might try flattening the dough more to make it a little less thick next time. This couldn’t have been a better bread to serve alongside several tasty sauces!
Moroccan Flat Bread
(makes 5 large flat breads)
Printable Version
Ingredients:
- 5 cups all purpose flour + extra for dusting
- 3 tbsp dry active yeast
- 2/3 cup cornmeal
- 2 tsp sugar
- 2 1/2 cups water, tepid 110-115F
- 2 tbsp vegetable oil
- 2 tsp sea salt
Directions:
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Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
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Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl. Mix with hands well to form a firm dough.
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Knead until smooth, about 5 minutes.
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Stand covered in a warm place 20 minutes.
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Shape into 5 flat rounds and score with an ‘X’ shape with a knife.
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Place on a parchment lined baking sheet and dust with the extra flour.
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Stand, covered, until nearly doubled.
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Bake in a preheated 350F oven 16-18 minutes or remove when the internal temperature reads 190F.