Algerian Flatbread

From the kitchen of Carly

Whole-wheat flatbread infused with warm spices: cumin, paprika, and turmeric swirled through olive oil. Chewy, tender, and deeply flavorful, these rounds pair with stews, dips, or stand alone as a satisfying bite of North African tradition.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
  • 11 teaspoon salt
  • 11/2 cup olive oil, divided
  • 11 1/2 cups water
  • 11 teaspoon ground cumin
  • 11 teaspoon sweet paprika
  • 11 teaspoon turmeric

Instructions

  1. 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.

  2. 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.

  3. Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.

  4. 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.

  5. Make 11 more spirals in same manner.

  6. 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.

  7. Cape Mentelle Margaret River Chardonnay '05