ALGERIAN FLATBREAD
Provided by Farid Zadi
Categories Bread Vegetarian Spice Pan-Fry Whole Wheat Gourmet
Yield Makes 12 flatbreads
Number Of Ingredients 7
Steps:
- Make dough:
- Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
- Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
- Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
- Form flatbreads:
- Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
- Make 11 more spirals in same manner.
- Finish and cook flatbreads:
- Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
- What to drink:
- Cape Mentelle Margaret River Chardonnay '05
MSEMMEN - ALGERIAN FLATBREAD
There's character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial.This recipe from Farid Zadi. Zadi likes pairing the flatbread with an acidic dish,but the bread actually goes well with an entire meal, so plan on leaving it on the table from start to finish.
Provided by Sharon123
Categories Breads
Time 54m
Yield 12 flatbreads
Number Of Ingredients 7
Steps:
- Make dough:.
- Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
- Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
- Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
- Form flatbreads:.
- Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
- Make 11 more spirals in same manner.
- Finish and cook flatbreads:.
- Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
- Cook's notes:.
- • Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.
- • Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.
Nutrition Facts : Calories 183.4, Fat 9.8, SaturatedFat 1.4, Sodium 195.9, Carbohydrate 21.9, Fiber 3.3, Sugar 0.1, Protein 4
MSEMEN (MOROCCAN FLATBREADS)
The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling the dough might seem intimidating, but these layered breads are actually not complicated or very time-consuming to make. Serve them warm or at room temperature with anything you fancy. To enjoy them sweet, eat with melted butter and honey, or go the savory route with ricotta and olive oil.
Provided by Nargisse Benkabbou
Categories breakfast, snack, breads
Time 1h15m
Yield 9 msemen
Number Of Ingredients 6
Steps:
- Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
- Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
- In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
- Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
- Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.
ARABIC PRETZELS (BAQSAM)
Very well known Pretzels in Arabic countries. We call it Baqsam .. it's a dry biscuit with sesame, nice as a snack with afternoon tea.
Provided by Abeer0873
Categories Breads
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water + sugar.
- Mix the dry ingredients, milk powder + flour + (aniseed or the cumin).
- Mix all together and knead for 10 minutes.
- Cover and let rise until double for around 30 minutes.
- Punch down.
- Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
- Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
- Place on greased cookie sheet, cover and allow to rise for 10 minutes.
- Bake at 400°F for 20 minutes. Reduce to 120°F for another 10 minutes to let it dry if desired.
Nutrition Facts : Calories 85.8, Fat 2.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 4.6, Carbohydrate 13.6, Fiber 1, Sugar 1.8, Protein 2.7
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