2000s Recipes + Menus
Algerian Flatbread
Makes12 Flatbreads
- Active Time:1 1/2 hr
- Start to Finish:2 1/2 hr
February 2008
There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial. Zadi likes pairing the flatbread with an acidic dish, which is why we recommend it with the shrimp charmoula; but, as he points out, the bread actually goes well with the entire meal, so plan on leaving it on the table from start to finish.
- 3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
- 1 teaspoons salt
- 1/2 cup olive oil, divided
- 1 1/2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
Make dough:
-
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.
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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.
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Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
Form flatbreads:
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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.
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Make 11 more spirals in same manner.
Finish and cook flatbreads
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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.
Cooks' Notes:
- Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.
- Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.
- Keywords
- farid zadi,
- baking,
- african
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