< Back to Main Blog Posted: Aug 2024

Moroccan Flatbread Recipe

If you’re after an easy mid-week meal that ticks both the tasty and the healthy boxes, try a tagine. You’ll see the yellow Love Eating Well heart on both our Moroccan Spiced Lamb and our Vegetable & Chickpea Tagines, which means they clock in at under a third of the Reference Intake (RI) for calories, sugar, salt, fat and saturated fat. Serve simply with our Minted Couscous or some olive bread, or if you've got a little bit of time on your hands at the weekend, try making your own Moroccan flatbreads.

Ingredients: makes 10

• 330g strong bread flour

• 150g wholemeal flour

• 240g fine semolina

• 1 tbsp instant yeast

• 2 tbsp sugar

• 2 tsp salt

• 3 tbsp olive oil

• 440g warm water (not hot)

Method:

• In a bowl, mix together the flours (incl. semolina), yeast, sugar and salt. Add the oil and water to form a dough.

• Tip out the dough and knead by hand on a floured surface until smooth, about 5-10 mins.

• Divide the dough into 10 pieces and roll into balls. Leave to rest, covered with cling film or a floured tea towel until almost doubled in size.

• Dust your worktop with semolina and roll each ball into a 10cm circle. Leave to rise until light and puffy, about 30 mins in a warm room.

• Heat a large pan over a medium heat for several minutes to get it really hot. Gently place the dough in the pan and cook for about 15-20 seconds, then flip over. Keep turning every 20-30 seconds until cooked - when the bread has puffed up and is golden brown on both sides.

• Cook the rest of the dough in batches and serve warm.

< Back to Main Blog Posted: Aug 2024