Pair these veggie-stuffed flatbreads with a colorful bell pepper and feta cheese salad with olives for an inspired North African meal. Make up to one day ahead; reheat breads in a warm oven. A leftover flatbread with soup makes a good light lunch.
1/2 teaspoon dry yeast
3/4 cup plus 1 tablespoon warm water (100° to 110°)
9 ounces all-purpose flour (about 2 cups)
3/4 teaspoon sea salt
2 cups chopped onion
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 teaspoon canola oil, divided
How to Make It
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and 3/4 teaspoon salt to yeast mixture; stir with a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead 3 minutes. Shape dough into a ball; invert bowl over the dough, and let stand for 15 minutes. Uncover; knead dough 3 minutes. Divide dough into 8 equal portions, shaping each into a ball; lightly coat with cooking spray. Cover with plastic wrap; let stand for 30 minutes.
Combine onion and next 6 ingredients (through pepper) in a bowl.
Working with one dough portion at a time (cover remaining dough to prevent drying), carefully flatten each portion into a 6 1/2-inch circle (dough will be delicate). Spoon 2 tablespoons onion mixture in center of dough. Fold sides of dough over filling (see "Foolproof Flatbreads," below). Fold one short side under dough. Fold other short side over dough. Gently press square of dough to seal. Repeat procedure with remaining dough portions and onion mixture.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to a parchment paper-lined platter. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.
Foolproof flatbreads. Homemade breads are at the heart of Moroccan cuisine and culture: Used as serving utensils to scoop up food at meals, they're also a symbol of hospitality since bread is shared with guests. Carry on the Mediterranean tradition by welcoming diners to your table with Moroccan Flatbreads, substantial enough for an entrée or as a partner for soup or salad. Add cheese or herbs to vary the filling. Follow these steps for working with the dough and shaping the breads.
Lightly spray your hands with cooking spray, if needed, to avoid tearing the dough. Carefully flatten each dough portion to a 6 1/2-inch round; the dough will be delicate and very thin at this point.
Fold the dough to make a square package: Fold 2 opposite sides over filling; then fold one short side over dough and one short side under dough. Lightly press the square to seal.
Because the dough is tender and thin, it crisps and browns nicely when heated. Carefully turn flatbreads over when golden and slightly crisp on bottom.
We love this recipe! I like a little more protein in my meals, so I use only 1 cup of onions and add 8 oz ground turkey or turkey sausage and then saute the filling before making the flatbreads. They come out great. I thought it would be hard to work with the dough but it actually was much easier than I expected. I often make this for a special occasion meal and I would definitely make it for guests. I think you could get the flatbreads all done and ready to go and then cook them after the guests arrive. You could experiment with different fillings in case not all guests like the same things (the original filling, peppers instead of onions, etc.)
This was really tasty. I agree with some other reviewers about sauteing the onion mixture beforehand. It would really be too oniony otherwise. I also cooked more than 2 mins per side. I also decreased crushed red pepper by half and it wasn't too spicy for my kids (and they don't like spice), but I might use less spice next time all the same b/c it seemed a tad too much spice for them. I see many possibilities for other fillings. YUM!
I really enjoyed these, but I think they are more appropriate as an appetizer or side, rather than as a main course. I felt the onion filling did not cook as much as I would have liked, so next time I will probably saute it just for a minute or so before filling. I am not a big onion fan nor am I a spicy-foods fan, but I thought the flavor of the dish was delicious.
Turned out great! Great flavor, easy to make! I think next time I am going to try then with an olive tapanade inside for my daughter. These were a bit spicy, but I like spicy, just not what we give our 2 year old.
This was a disappointment. The filling was definitely overpowering -- too much onion, too much spice -- and I like spicy food. I think the onion filling should be cooked before placing inside the dough, unless you enjoy having onion breath for hours after eating!
When I make it again I will make only 1/2 or 2/3 the filling, or more dough. Added 1/2 crumbled feta and doubled the red pepper flakes in the filling. Didn't precook my onions or anything and I thought it came out great. It did take longer than 2 minutes per side though. My husband and 2 year old both enjoyed it a lot. Surprised at how quick it was to make, even with the dough.