Moroccan Flatbread Recipe

This fragrant bread is easy to make and will impress guests. Its Middle Eastern flavors pair well with spicier main courses or can be used as a wrap for doner kebabs or salads. If you leave out the spices, the bread will be more of an Indian naan bread.

2 3/4 cups whole wheat flour
1/4 cup gluten flour
1 tablespoon dry milk powder
6 tablespoons olive oil
1 tablespoon instant dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups water
1 tablespoon ground cumin
1 teaspoon ground fennel seeds
1 teaspoon ground coriander

If you are using a breadmaker, add all ingredients to the breadmaker pan and turn on the dough setting. If making by hand, bring all of the ingredients together in a large bowl and knead into a soft dough. Cover bowl loosely with a towel and allow to rise for 2 hours in a warm, dark spot. Remove after rising and knead gently again to distribute the air bubbles.

Divide the dough into egg-sized balls of roughly the same size. Set dough balls aside and allow to rest for 15-30 minutes. Roll out each ball on a well-floured board to a thickness of 1/4 inch. Heat a dry skillet until evenly hot and lay out the first rolled-out bread on the skillet. When bubbles begin to form, flip the bread over and brown on the other side. It will only take a few minutes on each side. Cover the finished breads with a towel while cooking the others to keep warm and soft. These flatbreads freeze well if making ahead of time.