Recipe Category: Breadmaking
These soft flatbreads are easy to make and are perfect for mopping up the juices from your favourite Moroccan tagine.
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 14g dried yeast (2 sachets)
- 2 2/3 cups warm water
- 500g bakers flour
- 400g fine semolina
- 1 tablespoon salt
- extra flour and semolina, for sprinkling
Mix yeast into water. Combine flour, semolina and salt in a large bowl. Make a well in the centre and mix in yeast mixture using your hand to make a dough. Turn out onto a floured surface and knead fro 10 minutes, adding extra flour if the dough is sticky, until the dough is smooth and elastic. Divide into 10 even pieces and roll each into a ball. Dust the bench with semolina, and roll out each ball into a 15 cm round. Dust with semolina and allow to stand for 15 minutes to rise slightly. Heat a flat griddle, or use 2 heavy based frypans, until very hot. Cook each flatbread for 3-5 minute son each side until golden and puffed.