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Moroccan Spiced Flatbreads

Moroccan Spiced Flatbreads

Improve any roast meat or vegetable dish with these fool-proof spiced flatbreads from James Gibson, aka @butterwouldntmelt. Crushing the seeds whole creates an extra-special punch of flavor, infusing your breads with North African spiced deliciousness. Try them with James’ recipe for Harissa Spiced Lamb Neck: Trust us, it’s a winning combo!

mortar and pestle

Makes 10-12 flatbreads

14 ounces (400 grams) plain flour
2 teaspoons (6 grams) cumin seeds
2 teaspoons (6 grams) cilantro seeds
1 teaspoon (3 grams) caraway seeds
1 teaspoon (4 grams) cinnamon
approximately 1 cup (200 grams) water, plus extra as needed
pinch of salt

In a dry frying pan, toast the cumin, cilantro, caraway and cinnamon over medium heat until fragrant. Tip into the mortar and grind with a pestle.

In a large bowl, mix the ground spices with the flour. Adding a little at a time, hydrate the flour with water and mix with your hands until a firm dough has formed. Cover with plastic wrap and rest in the fridge for 15 minutes. 

Divide your dough into 10-12 evenly sized balls, then roll out thinly into whatever shape you prefer for your flatbreads.

Fire up your Ooni pizza oven. Aim for 570˚F (300˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Dust your Ooni pizza peel with a fine layer of flour. Move a flatbread or two onto the peel and launch into your oven. Cook for roughly one minute, making sure to flip and turn the flatbreads every 20 seconds or so. 

Once browned, remove the cooked flatbreads and set aside while you cook the rest.

Serve warm, stuffed with any toppings you choose. (If you're undecided, we recommend James’ recipe for harissa-spiced lamb neck and fresh tzatziki.) 

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