Description
Moroccan Folded Flatbread is a traditional, soft, and slightly chewy bread made from simple ingredients like flour, yeast, and olive oil. This recipe guides you through creating perfectly golden and flavorful flatbreads using a hot griddle. Ideal for serving warm alongside stews, dips, or as a versatile bread option.
Ingredients
Scale
For the Dough
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 ½ cups warm water
- 2 tablespoons olive oil
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Ensure the ingredients are evenly mixed.
- Add liquids and knead: Pour in the warm water and olive oil gradually. Knead the dough thoroughly until it becomes smooth and elastic, which usually takes about 8-10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook.
- First rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for approximately 1 hour, or until the dough has doubled in size, indicating that the yeast is active and fermentation is complete.
- Divide and shape: Once risen, punch down the dough to release excess air. Divide it into 8 equal portions. Shape each piece into a smooth ball.
- Flatten dough balls: Using your hands or a rolling pin, flatten each ball into a round disc roughly ½ inch thick. Try to keep them uniform in size for even cooking.
- Cook on griddle: Heat a dry, non-stick griddle or skillet over medium-high heat. Place one flattened dough disc onto the hot surface. Cook for 2-3 minutes on one side until golden brown spots appear, then flip and cook the other side for an additional 2-3 minutes until golden brown and fully cooked through.
- Serve or store: Serve the flatbreads warm fresh off the griddle for best taste and texture. Alternatively, allow them to cool completely and store in a sealed container at room temperature for up to 2 days or freeze for longer storage.
Notes
- Make sure the water is warm, not hot, to activate the yeast properly without killing it.
- Kneading the dough well is key to develop gluten and achieve the desired chewy texture.
- You can brush the flatbreads with olive oil or butter after cooking for extra flavor and softness.
- If you prefer, you can add spices such as cumin or herbs like za’atar to the dough for a different flavor profile.
- Use a cast-iron skillet or non-stick pan for best results when cooking the flatbread.
- These flatbreads are best eaten fresh but can be reheated in a skillet or oven.
