R'ghayef -- Moroccan Flat Bread (Morocco -- North Africa) Recipe #374001
This recipe is from the 2002 cookbook, Mediterranean Street Food.
by Sydney Mike
1¼ hours | 25 min prep
SERVES 4
FOR THE DOUGH
- 1/4 teaspoon active dry yeast
- 1 cup all-purpose flour
- 1/2 teaspoon salt
FOR THE FILLING
- 1 medium onion, finely chopped
- 1/4 cup flat leaf parsley, finely chopped
- 3 tablespoons unsalted butter, room temperature
- 1/4 teaspoon ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt, to taste
- FOR THE DOUGH: In a small container, stir together yeast & 1/2 cup warm water & set aside for 5 minutes.
- In a large mixing bowl, whisk together flour & salt, then add the yeast water, gradually working it in until the dough is slightly wetter than that for bread.
- Knead with your hands for 10 minutes or until completely smooth & pliable.
- FOR THE FILLING: In a mixing bowl, combine the first 6 filling ingredients, mixing well, before adding the salt, to taste.
- Coating your hands AND work surface with butter, divide the dough into 4 equal portions.
- Taking one portion, flatten it with your fingers into a very thin square, stretching it as you finish, but being careful not to tear it.
- Spread a quarter of the filling over half of the surface of the square, then fold the plain side over the filling, before folding yet again to form a smaller square. Flatten this final square as thin as possible with your fingers.
- Grease a large non-stick skillet with a little butter & place it over medium-high heat, then place the folded dough in the pan & cook for 3-4 minutes on each side, or until lightly golden all over. Remove the cooked bread & place it on parchment paper.
- Repeat this procedure for the other 3 portions of dough, buttering your hands & work surface AND the pan before making each one. Serve hot or warm.
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5 stars