Flat Unleavened Bread with Olives
by Editorial Staff
Such flat Moroccan bread with olives has an indescribable aroma and a rather interesting taste.
Ingredients
- Wheat flour – 1 glass + 1 1/2 tbsp
- Sugar – 2 teaspoon
- Salt – 1 teaspoon
- Freshly ground black pepper – 1/4 teaspoon.
- Olives (drained and finely chopped) – 10 pcs.
- Extra virgin olive oil – 1 tbsp + 1 teaspoon.
- Water – 1/2 cup
- Salt – 1/4 teaspoon.
- Garlic powder – 1/2 teaspoon
- Curry powder – 1/4 teaspoon
- Ground cumin – 1/4 teaspoon
Directions
- In a food processor or a regular large bowl, combine 1 cup flour, sugar, salt, pepper, olives, and 1 tablespoon olive oil. Gradually add water, knead a homogeneous dough (you may need a little more or less water, depending on the amount of gluten in the flour). Knead the dough for 2-3 minutes, then form a ball, put in a bowl, cover with cling film and refrigerate for an hour. In another bowl, combine spices and set aside.
- Turn on the oven to preheat to 200 degrees. Cover a large baking sheet with parchment and lightly grease.
- Put the dough on a floured surface and roll it out into a very thin layer with a rolling pin. Gently roll the dough onto a rolling pin and transfer to an oiled baking sheet. Brush the dough with olive oil and sprinkle with the spice mixture. Place the baking sheet in the oven on a medium level and bake the bread for about 20 minutes, until golden brown. Take the finished product out of the oven and let it cool at room temperature. Cut the cooled bread with olives into portions.
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