Food recipes
Moroccan Spiced Flatbreads
Moroccan Spiced Flatbreads Ingredients: spices, cumin seed spices, coriander seed wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry salt, table chickpeas (garbanzo beans, bengal gram), matur...
Moroccan Spiced Flatbreads
Ingredients:
spices, cumin seed
spices, coriander seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
spices, coriander seed
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
Directions:
Toast the cumin seeds and coriander in a dry pan over medium heat for 1 minute, or until fragrant.
Transfer to a large bowl and cool.
Add the flour, yeast, and salt and stir.
Mix in the chickpeas and cilantro.
Make a well in the center, add the water and yogurt, and stir to make a sticky dough.
Cover with plastic wrap and let stand for 10 minutes.
Knead the dough on a lightly floured work surface about 8 minutes, until smooth and elastic.
Shape into a ball.
Place in an oiled bowl and turn to coat.
Cover tightly with plastic wrap and let stand in a warm place about 1 hour, or until doubled in size.
Lightly dust 2 large baking sheets with flour.
Preheat the oven to 425F (220C).
Turn the dough out onto a floured surface and cut into 8 equal pieces.
Using a rolling pin, flatten out into ovals about 1/4 in (5mm) thick.
Place on the baking sheets.
Brush each with oil and sprinkle with cumin seeds.
Bake for 15 minutes, or until the breads are golden and puffed.
Ingredients:
spices, cumin seed
spices, coriander seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
spices, coriander seed
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
Directions:
Toast the cumin seeds and coriander in a dry pan over medium heat for 1 minute, or until fragrant.
Transfer to a large bowl and cool.
Add the flour, yeast, and salt and stir.
Mix in the chickpeas and cilantro.
Make a well in the center, add the water and yogurt, and stir to make a sticky dough.
Cover with plastic wrap and let stand for 10 minutes.
Knead the dough on a lightly floured work surface about 8 minutes, until smooth and elastic.
Shape into a ball.
Place in an oiled bowl and turn to coat.
Cover tightly with plastic wrap and let stand in a warm place about 1 hour, or until doubled in size.
Lightly dust 2 large baking sheets with flour.
Preheat the oven to 425F (220C).
Turn the dough out onto a floured surface and cut into 8 equal pieces.
Using a rolling pin, flatten out into ovals about 1/4 in (5mm) thick.
Place on the baking sheets.
Brush each with oil and sprinkle with cumin seeds.
Bake for 15 minutes, or until the breads are golden and puffed.