Moroccan Flatbreads (R'ghayef)

Ingredients

  • ½ teaspoon dry yeast
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 teaspoon canola oil, divided
  • Cooking spray
  • ¾ teaspoon sea salt
  • ¼ teaspoon crushed red pepper
  • + 6 more ingredients
    • 2 teaspoons paprika
    • ½ cup finely chopped fresh flat-leaf parsley
    • 9 ounces all-purpose flour (about 2 cups)
    • ¾ cup plus 1 tablespoon warm water (100° to 110°)
    • 2 tablespoons extra-virgin olive oil
    • 2 cups chopped onion

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and 3/4 teaspoon salt to yeast mixture; stir with a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead 3 minute...

View full recipe at My Recipes

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