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Algerian Flatbread

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Algerian Flatbread

Algerian Flatbread

amanda

Equipment

  • - Stand Mixer with Dough Hook Set

  • - Non-Stick Skillet

  • - Silicone Baking Mat

  • - Bamboo Skewers

  • - Parchment Paper Sheets

  • - Silicone Spatula

  • - Dough Scraper

  • - Pastry Blender

  • - Rolling Pin

  • - Oven Thermometer

  • - Ceramic Baking Stone or Cast Iron Skillet

Ingredients

  • 3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)

  • 1 teaspoon salt

  • 1/2 cup olive oil, divided

  • 1 1/2 cups water

  • 1 teaspoon ground cumin

  • 1 teaspoon sweet paprika

  • 1 teaspoon turmeric

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
4

Instruction 4

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.
5

Instruction 5

Make 11 more spirals in same manner.
6

Instruction 6

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.
7

Instruction 7

Cape Mentelle Margaret River Chardonnay '05
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