in Africa, Morocco

Flatbread made from wholemeal flour

updated

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Ingredients for 1 servings:

  • 300 g flour, wholemeal flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 point yeast (dry yeast)
  • 300 ml water, lukewarm
  • ½ tsp sweet paprika
  • 40 g corn flour
  • 1 tbsp oil
  • 1 egg(s), beaten
  • 2 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Makes approx. 16 pieces

Preheat oven to 180 degrees Celsius. Mix 60g of flour, sugar, salt, yeast, and water. Cover and set aside in a warm place until bubbles form. Then place this mixture and the remaining flour, paprika, and cornmeal in a bowl and add oil. Make a firm dough and knead until smooth. Cover and set aside in a warm place for 20 minutes. Divide the dough into 16 pieces. Shape them into balls and flatten. Place the flatbreads on a greased baking sheet. Brush with egg and sprinkle with sesame seeds. Cover and set aside until the dough has risen. Then bake for 12 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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