Moroccan Flatbread

The story – Give us our daily bread

moroccan flatbread


2 cups White bread flour
1 teaspoon Dry yeast
2 teaspoons Salt
2 tablespoons Olive oil
1 Onion, finely diced or grated
500 grams Beef mince
2 tablespoons Fresh parsley, finely chopped
1 1/2 teaspoons Dried chilli powder
2 teaspoons Dried corriander
1 teaspoons Dried tumeric
2 teaspoons Dried cumin
1/2 teaspoon Cloves
2 teaspoons Orange zest, very finely pounded
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
Vegetable oil, For frying


1. To make the dough: mix the flour, salt, olive oil and dry yeast with 1 cup luke warm water and mix into a dough suing your hands or a dough hook and electric mixer. The dough should be smooth and elastic.  Cover the dough in an oiled bowl and set aside to proof. It should take about 15 to 20 minutes.

2. Mix all the dry spices, the orange zest, chopped parsley and onion and pound lightly until well blended. Add to the mince, and rub through. Transfer the mince mixture to a hot pan and fry until just done. Set aside to cool.

3. Once the dough has proofed to double its original size, knock it down with your hands. Divide into equally sized balls, they should fit into the palm of your hand. Use a rolling pin and on a well dusted surface roll the dough balls into thin pancakes.

4. Place some of the cooled meat filling in the centre of each dough pancake and wrap tightly as you would someone’s Christmas present. Take care not to tear the dough and make sure as much of the pancakes are filled. Seal tightly around the edges.

5. Fill a heavy pan with about 2 to 3 centimeters of vegetable oil. Make sure the oil is hot before you add the bread. Fry each of the stuffed breads until they are golden in color and crisp. Transfer onto kitchen paper and drain well. Serve with a chopped salad of tomato, cucumber and red onions, and some tsatsiki.


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