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Moroccan Spiced Flatbreads

Moroccan Spiced Flatbreads

Improve any roast meat or vegetable dish with these fool-proof spiced flatbreads from James Gibson, AKA @butterwouldntmelt. Crushing the seeds whole creates an extra-special punch of flavour, infusing your breads with North African spiced deliciousness. Why not try them with James’ recipe for Harissa Spiced Lamb Neck, it’s a winning combo!

Pestle and Mortar

Makes 10-12 flatbreads

400g (14.1oz) plain flour
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp caraway seeds
1 tsp cinnamon
200g water (plus extra if required)
Pinch of salt

In a dry frying pan toast the cumin, coriander, caraway and cinnamon over a medium heat until fragrant. Tip into a pestle and mortar and grind.

In a large bowl, mix the ground spices with the flour. Adding a little at a time, hydrate the flour with water and mix with your hands until a firm dough has formed. Cover with plastic wrap and let rest in for 15 minutes in the fridge.

Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.

Fire up your Ooni pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Lay over 1-2 flatbreads and launch into your Ooni pizza oven. Cook for roughly 1 minute, making sure to flip and turn the flatbreads every 20 seconds or so.

Once browned, remove the cooked flatbreads and set aside while you cook the rest. Serve warm, stuffed with whatever toppings you choose. We recommend James’ recipe for Harissa-spiced Lamb neck and fresh tzatziki!

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