Description
Savory Moroccan Bread Pockets
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon honey
- 1 teaspoon active dry yeast
- 3/4 cup warm water (approximately 110°F)
- 2 tablespoons extra virgin olive oil
- Additional flour for dusting
Instructions
- Sift the flour, sea salt, honey, and active dry yeast into a large mixing bowl, ensuring they are well combined.
- Slowly pour in the warm water and olive oil, mixing with a wooden spoon until a shaggy dough begins to form.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it is soft and elastic.
- Place the kneaded dough in a bowl coated with olive oil, cover it with plastic wrap, and let it rise in a warm area for about an hour, or until it has doubled in size.
- After the dough has risen, gently deflate it and divide it into four equal portions.
- Shape each portion into a ball and then flatten into discs about 1/4 inch thick.
- Preheat a skillet over medium-high heat and cook each disc for 2-3 minutes on each side until they are golden brown and puffed up.
- Once cooked, wrap the bread pockets in a clean kitchen towel to keep them warm while you finish cooking the rest.
Notes
- For an extra kick, consider adding 1 teaspoon of smoked paprika or dried herbs to the flour mixture.
- A drizzle of olive oil or a sprinkle of sea salt on the warm bread can enhance the flavor beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bread pocket
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Moroccan Folded Flatbread, Savory Bread Pockets