Algerian Flatbread - Msemmen - 22g Carbs, 4g Fiber
Recipe By :Chef Farid Zadi
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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3 cups finely ground whole-wheat flour -- (preferably Indian atta or King Arthur whole-wheat)
1 teaspoon salt
1/2 cup olive oil -- divided
1 1/2 cups water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon turmeric
Make dough:
Stir together flour, salt, and 2 tablespoons oil in a large bowl.
Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
Form dough into a ball and coat with 2 tablespoons oil in a bowl.
Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
Form flatbreads:
Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk.
Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
Make 11 more spirals in same manner.
Finish and cook flatbreads:
Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter.
Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
Makes 12 flatbreads
Cooks' notes:
•Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature.Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.
• Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.
There's character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial. Zadi likes pairing the flatbread with an acidic dish, which is why we recommend it with the [Shell Favorite] charmoula; but, as he points out, the bread actually goes well with the entire meal, so plan on leaving it on the table from Start to finish.
Cuisine: "MidEastern"
Source: "Gourmet | February 2008"
S(Formatted by Chupa Babi): "Dec 2010"
Yield: "12 flatbreads"
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Per Serving (excluding unknown items): 183 Calories; 10g Fat (45.2% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 180mg Sodium
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fat.
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