Myroughkhoubzmoroccanflatbread Recipes

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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



Moroccan Flatbreads image

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.

1-1/2 pounds ground lamb
1-1/2 cups chopped zucchini
1-1/4 cups medium salsa
2 cups julienned carrots, divided
1/2 cup dried apricots, coarsely chopped
2 tablespoons apricot preserves
1 tablespoon grated lemon zest
1 tablespoon Moroccan seasoning (ras el hanout)
1/2 teaspoon garlic powder
3 naan flatbreads
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint

MOROCCAN OLIVE FLATBREAD

Provided by The Hearty Boys

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13



Moroccan Olive Flatbread image

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.

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 cup plus 1 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
Extra-virgin olive oil

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



My Rough Khoubz -- Moroccan Flat Bread. image

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.

3 cups whole wheat flour
2 cups unbleached white flour or 2 cups barley flour
3 1/2 tablespoons dry active yeast
2/3 cup cornmeal
extra cornmeal, for dusting top and placing on tray under bread
2 teaspoons sugar
2 1/2 cups water, tepid 110-115 degrees F
2 tablespoons vegetable oil
2 teaspoons salt

SOURDOUGH FLATBREAD

I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.

Provided by Rachel CM

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 5



Sourdough Flatbread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
  • Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
  • Knead dough until smooth, 5 to 8 minutes.
  • Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g

2 ½ cups all-purpose flour, or as needed
1 teaspoon salt
⅔ cup sourdough starter
1 large egg
1 tablespoon vegetable oil

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