OUR FRIEND DAN brought these flatbreads to our Middle Eastern brunch and everyone went mad for them. They’re from Anissa Helou’s wonderful Mediterranean Street Food. Now I admit to a weakness for filled pastry-ish things, but this. The filling is savory-spiced,
stuffed into a thin, layered dough that becomes tender-crisp as it griddles. It's enough to make you cry.
They are a little bit of a project, but not for what you ultimately get, and really very manageable after a try or two. I added about a cup of cooled sautéed ground lamb to the onion-herb-spice mixture and it sang.
They are a little bit of a project, but not for what you ultimately get, and really very manageable after a try or two. I added about a cup of cooled sautéed ground lamb to the onion-herb-spice mixture and it sang.
Moroccan Flatbread (R'ghayef)
Serves 4
The Dough
1/4 teaspoon active dry yeast
1 cup unbleached all-purpose flour and more for kneading
1/2 teaspoon salt
1 cup unbleached all-purpose flour and more for kneading
1/2 teaspoon salt
The Filling
1/2 onion, very finely chopped
1/4 cup finely chopped Italian parsley
3 tablespoons unsalted butter, softened
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt to taste
Vegetable oil
Stir the yeast into 6 tablespoons tepid water until creamy.
1/4 cup finely chopped Italian parsley
3 tablespoons unsalted butter, softened
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt to taste
Vegetable oil
Stir the yeast into 6 tablespoons tepid water until creamy.
Stir flour and salt together in a bowl. Add yeast water, gradually working it in with your hand until dough is slightly wetter than that for bread. Knead briefly on a lightly floured work surface, dusting with flour as needed, then cover with an inverted bowl and let rest 15 minutes.
Put the onion, parsley, butter and spices in a bowl and mix well.
Smear your work surface and hands with vegetable oil and divide the dough into 4 equal portions. Shape each into a ball. Working with 1 ball at a time, flatten into a very thin circle. If the dough is elastic and wants to spring back, let it rest for a few moments, then try again. The circle should be as thin as you can make it without tearing. Spread a quarter of the filling over the dough. Fold it in thirds like a letter. With a short side nearest you, fold the bottom third toward the center, then fold the top third under the center accordion-style to make a small square. Repeat with remaining dough. With oiled hands, pat and stretch each small square into a large square. The square should be as thin as you can make it without tearing the dough.
Preheat a griddle to medium. Grease it lightly with vegetable oil, or grease a large nonstick skillet with vegetable oil and place over moderate heat. Cook flattened squares on both sides until golden brown, about 2 to 3 minutes per side. Serve hot or warm.
Put the onion, parsley, butter and spices in a bowl and mix well.
Smear your work surface and hands with vegetable oil and divide the dough into 4 equal portions. Shape each into a ball. Working with 1 ball at a time, flatten into a very thin circle. If the dough is elastic and wants to spring back, let it rest for a few moments, then try again. The circle should be as thin as you can make it without tearing. Spread a quarter of the filling over the dough. Fold it in thirds like a letter. With a short side nearest you, fold the bottom third toward the center, then fold the top third under the center accordion-style to make a small square. Repeat with remaining dough. With oiled hands, pat and stretch each small square into a large square. The square should be as thin as you can make it without tearing the dough.
Preheat a griddle to medium. Grease it lightly with vegetable oil, or grease a large nonstick skillet with vegetable oil and place over moderate heat. Cook flattened squares on both sides until golden brown, about 2 to 3 minutes per side. Serve hot or warm.
