A hearty handful to envelop your choice of big flavours…we suggest spiced Moroccan roots, minted yoghurt and a good smattering of fresh coriander. Delish with a cold beer!
Moroccan Flat Bread with Vegetable Filling
Serves 6 | Prep 25 mins | Cook 4-6 mins |
EF MF
For the flat bread:
- 450g strong white bread flour
- 1 tsp salt
- 10g melted butter
- 7g sachet of yeast
- 1tbsp caster sugar
- 325 ml of tepid water
- 1 tbsp of cumin seed, lightly cracked
- 1 tbsp of coriander seeds, lightly cracked
- 400g tin of chickpeas, drained and mashed
Method:
- Pre heat the oven to 220˚C/180˚C fan/gas mark 8.
- In a large bowl mix together the flour, cumin seeds, coriander seeds, mashed chickpeas (leave a few chickpeas whole as well as mashed), yeast, salt and sugar until well combined.
- In a separate bowl mix together the melted butter and warm water. Gradually add the water and butter mixture into a well in the centre of the dry ingredients and gently bring everything together until it forms cohesive dough. Knead for at least 10 mins until smooth and elastic.
- Oil the inside of a large bowl, place in your dough, and then cover with greased clingfilm. Allow the bread to prove in a warm place for 1 hour or until doubled in size. Knock out all the air and the dough is now ready to create the flat bread.
- Divide your dough into 6 pieces. Roll out each of these to 0.5cm thick and gently pull into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, directly on to the bars of the pre heated oven. They will take about 4-6 mins to cook, they are ready when they are slightly golden around its edges. Allow to cool slightly before eating.
For our Moroccan filling:
- 100g Maris Piper potato, peeled and chopped
- 200g sweet potatoes, peeled and chopped
- 200g butternut squash peeled and chopped
- Olive oil
- 1 dried red chilli, finely sliced
- 2 tsp ras el hanout
- 1 tsp turmeric
- 1 tsp onion seeds
- 3 tbsp roughly chopped coriander leaves
- Sea salt and freshly ground black pepper
- 1 lime, halved
- 4 spring onions, trimmed and finely sliced
- Minted yoghurt or tahini paste
- Lime wedges, to serve
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Peel and chop the baking potatoes, sweet potato and butternut squash into 2 cm cubes, scatter onto a baking tray and coat in olive oil. Place these into a preheated oven and roast until soft, this should take approx 1 hour.
- While these are roasting, put the dried red chilli, ras el hanout, turmeric and black mustard seeds into a small bowl along with enough olive oil to make a spiced paste. When the vegetables are soft but still hot from the oven, transfer them into a large bowl and toss in the spice paste until everything has a light coating. Using the back of a spoon, slightly crush the vegetables to make a spiced vegetable hash and finally stir in the fresh coriander leaves. Taste and season if necessary.
- To fill the flatbread, start with some mixed salad leaves, a spoonful of the crushed vegetable mixture and a sprinkling of chopped spring onion. Complete the dish with some freshly squeezed lime juice and finally topped with a drizzle of minted yoghurt, or tahini paste.
TIP:
* Flatbreads are best straight out the oven, but to freshen them up sprinkle with water and put back into a hot oven for about 2 mins until warmed through.