MOROCCAN FLATBREADS
My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.
Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.
MOROCCAN FLATBREAD
Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.
Provided by Late Night Gourmet
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour.
- Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step.
- Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
- Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying. Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for 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 cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.
Nutrition Facts : Calories 169.4, Fat 4.5, SaturatedFat 0.6, Sodium 369.4, Carbohydrate 28.4, Fiber 1.9, Sugar 1.9, Protein 4
MOROCCAN OLIVE FLATBREAD
Provided by The Hearty Boys
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
- Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
- Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.
CHICKPEA MOROCCAN FLATBREAD
A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.
Provided by Jamie Oliver
Categories main-dish
Yield 10 flatbreads
Number Of Ingredients 4
Steps:
- At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;
MOROCCAN FLAT BREAD
It's not often that you see women cooking on the street in North Africa unless they are making this bread. They stand behind large flat griddles on which they cook the bread, flattening it further with their fingers, not seeming to mind the heat. Some occasionally dip their fingers in a small bowl of oil to drizzle on the bread while it is cooking - this slightly greasier version is definitely better. Courtesy Anissa Helou.
Provided by Sandi From CA
Categories Yeast Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
- Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
- Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
- Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
- Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.
Nutrition Facts : Calories 206, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 296.7, Carbohydrate 27.2, Fiber 1.7, Sugar 1.4, Protein 4
MY ROUGH KHOUBZ -- MOROCCAN FLAT BREAD.
This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005
Provided by Hajar Elizabeth
Categories Yeast Breads
Time 42m
Yield 8-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
- Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
- 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.
- Knead until smooth.
- Stand, covered, in a warm place 20 minutes.
- Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
- Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
- Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
- Bake 12-18 minutes.
- If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
- This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.
MOROCCAN FLATBREAD PIZZAS (CAN BE WW)
This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour!
Provided by Shuzbud
Categories Lamb/Sheep
Time 25m
Yield 4 naan mini-pizzas, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F or 180°C.
- Finely dice the red onion and finely chop the fresh parsley and set aside.
- In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
- Add the red onion, cumin, pine nuts, paprika and lemon juice.
- Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
- Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
- Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
- Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
- Remove from the oven, scatter with the fresh parsley and serve.
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