I live near Morocco, so I decided to make a Moroccan flatbread. I was investigating and found a lot of recipes in the internet. Finally I made a flatbread inspired by different recipes and added my personal touch. So it’s probably not an authentic Moroccan flatbread anymore. ;-) I used a sourdough-starter and semolina. For a very mild garlic flavor I added a garlic clove to the starter. The result a fluffy bread. Even Y., who normally doesn’t like flatbreads loves it.
makes 1 small flatbread
15 g sourdough (100 %)
35 g flour
1 tb semolina
30 g water
1 garlic clove (peeled)
80 g semolina
170 g flour
6 g salt
5 g fresh yeast
140 g lukewarm water
eggwash and sesame seeds
Sourdough-Starter: Mix all ingredients until you have a sticky dough. Place garlic clove on top, cover and let stand for 12 hours (overnight) at room temperature.
Final dough: Dissolve yeast in some of the water, with the rest of the water dissolve sourdough (remove garlic clove).
Mix flours, add dissolved yeast and sourdough mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Add salt and mix another 7 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise for 40 minutes. Make one stretch & fold let rise another 80 minutes (total 2 hours).
Round the dough into a ball, cover it lightly. Allow to rest for 10 to 15 minutes. Flatten the ball to a circle about 2 cm thick.
Cover and let rise for 1 hour 20 minutes.
Brush the top of the loaf with the glaze, and sprinkle with sesame seeds.
Bake the bread in a preheated (200C) oven for 25 minutes, until it’s golden. Remove it from the oven, and cool on a wire rack.
Cut into wedges and serve it with soup or stew, or salad.
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