moroccan flatbreadSubmitted by: NATURELOVE83
1 cup plus 1 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
Add the olive oil and stir vigorously with a fork. Add the water and continue to stir
until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out
onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough
in plastic wrap and refrigerate for at least 1 hour.
Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using
a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto
the pin and transfer it to a baking sheet that has been brushed with olive oil.
pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove
from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in
advance, wrapped in plastic wrap, and kept in a dry place.
Number of Servings: 8
Recipe submitted by SparkPeople user NATURELOVE83.