Moroccan Flat Bread Recipe

Name: Moroccan Flat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough; 1/4 teaspoon active dry yeast; 1 cup unbleached all-purpose flour; 1/2 teaspoon salt, plus more for the filling; For the filling; 1 medium onion, very finely chopped; 1/4 cup flat leaf parsley, finely chopped; 3 tablespoons unsalted butter, softened, plus more for greasing; 1/2 teaspoon ground cumin; 1 teaspoon paprika; 1/8 teaspoon crushed red pepper flakes

Servings: persons

For the dough
1/4 teaspoon active dry yeast
1 cup unbleached all-purpose flour
1/2 teaspoon salt, plus more for the filling
For the filling
1 medium onion, very finely chopped
1/4 cup flat leaf parsley, finely chopped
3 tablespoons unsalted butter, softened, plus more for greasing
1/2 teaspoon ground cumin
1 teaspoon paprika
1/8 teaspoon crushed red pepper flakes

1
Stir the yeast into a scant 1/2 cup tepid water and leave for about 5 minutes.
2
Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
3
Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
4
Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
5
Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the dough, 1/4 teaspoon active dry yeast, 1 cup unbleached all-purpose flour, 1/2 teaspoon salt, plus more for the filling, and more.

Yes, Moroccan Flat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moroccan Flat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions