Recipes
Algerian Flatbread
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FoodConnect.com Test Kitchen
- Categories: Appetizers, Breads & Pizza
- Servings: 12 change
- Calories per serving: 183
- Prep Time: 25 mins
- Cook Time: 65 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 183 | 9% |
| Fat 10g | 15% |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Carbohydrates 22g | 9% |
Ingredients
- 3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
- 1 tsp salt
- 1/2 cup olive oil, divided
- 1 1/2 cups water
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp turmeric
Recipe Method
Make dough:1. Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
2. Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
3. Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
Form flatbreads:
1. Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
2. Make 11 more spirals in same manner.
Finish and cook flatbreads:
1. Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to4 minutes total.
2. Transfer to plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
Cook’s note:
1. Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350 degrees Fahrenheit oven or in a steamer about 10 minutes.
2. Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled. Layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.
