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Moroccan Flatbreads

September 30, 2009

So these little hand held pockets of deliciousness are going to become staples in this house.  I just know it.

You know how when you were growing up, your mom had 6 recipes in her repertoire and rotated them consistently through the week?  You know:
Monday – Spaghetti
Tuesday – Chicken Pot Pie
Wednesday – Lasagna
Thursday – Pork Chops

Wait.  That’s not how your mom did it?  You didn’t have the same meals every week?  *gasp*

Anyway…these little flatbreads are so versatile that you could easily dish them up weekly and your family would still come begging for more!cookedflatbread

The original recipe called for a raw-onion filling; I, however, sauteed those onions and added bell peppers to spice things up.  The Omnivore groaned (and I mean that in a good way) at my suggestion of adding ground beef to the mix and lentils or Mexican flavored black beans would be divine as well.

They cook up quickly stove top.  They’re great reheated in a toaster oven.  And you can eat them with your hands.  And they’re perfect Sunday night football food!

I don’t know why I suggested Sunday night football, though, because I routinely get quite annoyed when my Sunday night plans of watching 60 minutes is preempted by the NFL.

Moving on before I offend someone…

Onion stuffed Moroccan Flatbreads (adapted from CookingLight)
For the dough (8 rounds)
1/2 t dry yeast
3/4 cup warm water
1/2 cup whole wheat flour
1 1/2 cups AP flour
3/4 t salt
cooking spray

1 1/2 cups chopped onion
1/2 cups chopped bell pepper
1/2 cup chopped parsley
2 t paprika
1 t ground cumin
1/2 t salt
1/4 tsp crushed red pepper

Dissolve yeast in warm water and let stand 5 minutes.  Spoon flour and salt into mixing bowl and stir with wooden spoon until smooth.  Turn dough onto a floured surface and knead 3 minutes.  Shape dough into ball and invert bowl over dough.  Let rest 15 minutes.


While the dough is resting, saute the pepper and onion pieces in a nonstick skillet.  Add all ingredients except parsley.  Let cool.  Fold in fresh parsley before stuffing flatbreads.

Uncover and knead dough for 3 additional minutes.  Divide dough into 8 portions and form into balls.  Spray lightly with cooking spray and cover with plastic wrap for 15 minutes.

8breaddoug bals

Stretch each ball into a round 6.5 inches across on a floured surface.  Dough may be thin in spots.  Persevere.  Place 2 T of onion filling in the center of each round.


Fold two opposite sides of the circle in a trifold manner like so:trifoldThen fold one end up on top of the packet and the other end underneath.  Yeah, it’s confusing.  Just look:


Squash down with your floured palm to form into a wider circle, about 3 inches across.  Pat both sides with a little flour so that they do not stick too badly to the surface while you make the remaining flatbreads.

Heat skillet stovetop over medium heat.  Add cooking spray.  Pan fry flatbreads in batches for 2 minutes on each side.  Serve warm.

One Comment leave one →
  1. October 5, 2009 1:18 pm

    These look so good! We make something similar to cook in our pie iron over the fire when we go camping, but I’d love to try this indoor version!

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