Moroccan Olive Flatbread
- Spice Mixture:
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 cup plus 1 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 10 oil-cured olives, pitted and chopped
- 1 tablespoon olive oil
- 1/2 cup water
- Extra-virgin olive oil
- Special equipment: pastry brush and baking sheet
Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F.
Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.
Recipe courtesy of Dan Smith and Steve McDonagh
Recipe courtesy of Bobby Flay