Description
This Moroccan Folded Flatbread recipe results in soft, golden, and fluffy flatbreads perfect for scooping up stews, spreading with dips, or enjoying on their own. Made with simple pantry staples, the dough is easy to prepare, allowed to rise for a light texture, and griddled to a deliciously tender finish.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
Wet Ingredients
- 1 ½ cups warm water
- 2 tablespoons olive oil
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, salt, sugar, and instant yeast to ensure even distribution.
- Add Wet Ingredients and Knead: Pour in the warm water and olive oil, then knead the mixture until a smooth, elastic dough forms, which should take about 8-10 minutes by hand.
- Allow Dough to Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size, confirming the yeast is active.
- Divide and Shape Dough: Once risen, punch down the dough gently and divide it into 8 equal pieces. Shape each piece into a smooth ball.
- Flatten Dough Balls: On a lightly floured surface, flatten each ball into a round flatbread roughly ½ inch thick.
- Cook on Griddle: Heat a dry, hot griddle or skillet over medium-high heat. Cook each flatbread for 2-3 minutes on each side until golden brown spots appear and the bread is cooked through.
- Serve or Store: Serve the flatbreads warm or allow them to cool and store in a sealed container to keep fresh.
Notes
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- Kneading dough well develops gluten, which creates a soft texture.
- The flatbread can be kept in an airtight container for up to 2 days or frozen for longer storage.
- If preferred, add herbs or spices like za’atar or cumin to the dough for additional flavor.
- Use a cast-iron skillet or non-stick pan for best cooking results on the griddle step.
