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Morrocan flatbread with salad and ras el hanout
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Ingredients:
  • 1 1/2 tsp dry yeast
  • 2.50 gm caster sugar
  • 300g (2 cups) strong baker's flour
  • 110g (3/4 cup) wholemeal flour
  • 1 tsp ras el hanout (see related recipe)
  • 2.40 gm salt
  • 80ml (1/3 cup) olive oil
  • 40ml (2 tbsp) lemon juice
  • 1 garlic clove, crushed
  • 250.00 ml baby rocket leaves, washed
  • 125.00 ml chopped flat-leaf parsley 125.00 ml chopped fresh coriander
  • 1/4 preserved lemon, rind only, chopped
  • 62.50 ml green olives, pitted, sliced
Instructions:
  • In a bowl, combine yeast, sugar, 150g (1 cup) baker's flour, and 250ml (1 cup) lukewarm water. Let it rest for 15 minutes until the surface is covered with lots of tiny bubbles.
  • Combine all the remaining baker's flour, wholemeal flour, ras el hanout, and salt in a bowl. Pour in the yeast mixture and mix thoroughly. Knead on a floured surface until smooth or use an electric dough hook for 10 minutes. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled. Punch down the dough, then shape and press it onto a 30cm baking or pizza tray. Poke holes in the dough with a fork, cover, and let it rest for 10 minutes.
  • Preheat the oven to 200°C for a perfect bake.
  • Bake the bread until golden brown, about 20-25 minutes.
  • Mix the oil, lemon juice, and garlic together, then toss with arugula and fresh herbs. Season with salt and pepper before adding preserved lemon and olives.
  • Take the bread out of the oven and allow it to cool for a bit. Then slice it into wedges and enjoy with the salad.

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