Description
A soft Moroccan bread cooked in a skillet, perfect for serving warm with various fillings.
Ingredients
Scale
- 1 kg wheat flour
- 1 tablespoon salt
- 40 g fresh yeast (or 20 g instant yeast)
- 1 splash of vegetable oil
- Warm water as needed
Instructions
- In a mixing bowl, combine flour and salt.
- Add fresh yeast and vegetable oil, mixing gradually.
- Knead the dough for about 20 minutes until it forms a ball.
- Lightly oil the dough ball to prevent drying, place it in a bowl, cover, and let it rise.
- Once risen, degas the dough gently and roll it out on a floured surface.
- Form small balls about the size of an egg, then flatten each into a disc about 5mm thick.
- Let the discs rest on a floured towel, covered, until doubled in size.
- Cook each disc on a preheated thick-bottomed skillet, turning until both sides are golden brown and they puff up.
Notes
Allow the bread to cool completely before storing. Can be frozen with parchment paper separating them.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 0g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg