Page 23 - ALG Issue 2 2021

Moroccan stuffed flatbread
These flatbreads are simple to make and absolutely delicious. Don’t be worried if the filling pokes through the dough, it will be fine in the end. The filling possibilities are endless - a variety of fresh herbs, spices and tastes can be added to create your own favourite.
Makes 4
For the dough
1⁄2 tsp dried yeast
125ml slightly warm water 250g plain flour
1⁄2 tsp salt
For the filling
4-6 spring onions, finely chopped Large handful of flat leaf parsley, finely chopped
50g butter or vegan butter, softened
2 tsp paprika
1 tsp ground cumin
Pinch of salt
Oil for rolling and cooking
Measure the flour in a large bowl, tip the measured salt to one side and the measured yeast to the other. Make a well in the middle of the flour and add all the water. Form a dough and bring out onto the counter. Knead the dough briefly on a lightly oiled work surface, then cover with an inverted bowl and allow to rest for 15 minutes. The dough will be quite firm and dry; this is fine as it will change as it rests.
For the filling, combine the onion, parsley, butter, spices and salt in a bowl and mix well.
Smear your work surface and hands with a little oil and divide the dough into 4 equal portions. Shape each into a ball. Working 1 ball at a time, flatten the dough with a rolling pin into a rectangle about half the size of an A4 piece of paper. If the dough is elastic and wants to spring back, let it rest for a few moments, then try again. The dough
Don’t be worried if the filling pokes through the dough, it will be fine in the end
should be as thin as you can make it without tearing.
With the dough in ‘portrait’ orientation, spread a quarter of the filling over the centre of the dough. Fold the bottom to the middle, then the top to the middle, like a letter. Then fold one side over the middle and one side under to create a 7.5cm (3 inch) square. Repeat with the other three balls.
Preheat a frying pan to a medium heat and add some oil to lightly grease it. Cook the flattened squares on both sides until golden brown, about 2-3 minutes per side. Turn the heat down if the flatbreads are browning too quickly to ensure that the inside dough is cooked as well. Slice into halves or quarters to expose the filling. Serve hot or warm.
Allotment and Leisure Gardener 23
All recipes are taken from Erin’s book “The Veg Table” available at www.naturalcookeryschool.com