Tonight we tried the Moroccan flatbreads also known as R’ghayef. They served as the perfect accompaniment to chicken tagine and were fluffy, doughy and easy to make!
Recipe: (Makes 4 flatbreads)
- 1/4 tsp yeast
- 1/2 cup warm water
- 4.5 oz flour
- 1/2 tsp sea salt
- cooking spray or oil
Dissolve yeast in warm water and let stand for 5 minutes. Weigh flour and measure in salt, adding to the yeast mixture. Stir with a wooden spoon until mixture stays together. Flip out onto floured surface and knead for 3 minutes. Shape dough into a ball, cover and let stand for 15 minutes. Uncover, knead dough 3 more minutes and divide into 4 equal portions, shaping each into a ball. Lightly coat the balls with cooking spray or oil and cover with plastic wrap, letting sit for 30 minutes.
Heat a tbsp of oil in a pan. Working with one ball at a time, and keeping the others covered, flatten and stretch dough out into a 6.5 inch circle. Cook dough on medium high heat for 2 minutes on each side until lightly browned and fluffy. Repeat with remaining dough. As the doughs are finished, you can pop them into a 200°F oven to keep them warm.
Alternative: Onion stuffed bread
While your dough is rising for 30 minutes, prepare the following filling:
- 1 cup chopped onion
- 1/4 cup chopped parsley (flat leaf)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp crushed red pepper
After you have rolled your dough out into a circle, spoon 1/4 of the onion mixture into the center, then fold like an envelope. Fry this on each side for 2 minutes. It’s delicious!