R'ghayef -- Moroccan Flat Bread (Morocco -- North Africa)

Ingredients

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

Directions

1. 1

   FOR THE DOUGH: In a small container, stir together yeast & 1/2 cup warm water & set aside for 5 minutes.

2. 2

   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.

3. 3

   Knead with your hands for 10 minutes or until completely smooth & pliable.

4. 4

   FOR THE FILLING: In a mixing bowl, combine the first 6 filling ingredients, mixing well, before adding the salt, to taste.

5. 5

   Coating your hands AND work surface with butter, divide the dough into 4 equal portions.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.