Moroccan Flatbread Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

Moroccan Flatbread

From Dorothy McNett's recipes at

3/4 cup milk
3 tablespoons unsalted butter
2 cups all purpose unbleached flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1 clove garlic, very finely minced
olive oil for the frying pan

Heat milk and butter in glass measuring cup in microwave 30 seconds to melt butter. In a bowl whisk flour, salt, cumin and garlic. Stir in milk and butter, blend well. On a lightly floured work surface, hand knead several minutes to make a fairly smooth ball of dough. Cover, allow to stand at room temperature 30 minutes. Now cut the ball of dough into 6 - 8 pieces, shape each into a round ball. Roll each with floured rolling pin into a flat circle about 1/8 in. thick. Heat skillet with about 1 teaspoon oil. Fry slices 1 - 2 minutes on each side, until slightly brown. Remove to a plate, continue until all are done.

Recipe created 2016-08-05.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.