Detailed step-by-step description of how to cook the dish "Morrocan flatbread with salad and ras el hanout". Try it by all means
- Place yeast and sugar in a bowl, add 150g (1 cup) of the baker's flour and 250ml (1 cup) lukewarm water. Set aside for 15 minutes or until lots of tiny bubbles appear on the surface.
- Sift remaining baker's flour, the wholemeal flour, ras el hanout and salt into a bowl. Add the yeast mixture and stir well to combine. Turn onto a floured surface and knead until smooth or mix with an electric dough hook for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside in a warm place for 1 hour or until doubled in size. Use your fist to knock back. Place dough on a 30cm baking or pizza tray and press out to a 30cm circle. Use a fork to prick holes in the dough. Cover and set aside for 10 minutes.
- Preheat the oven to 200°C.
- Bake bread for 20-25 minutes.
- Whisk together the oil, lemon juice and garlic, combine with rocket and fresh herbs, season with salt and pepper. Toss in the preserved lemon and olives.
- Remove bread from oven and set aside to cool slightly. Cut into wedges and serve with the salad.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set