I’ve been interested in flatbread lately, Indian breads, naan and chapati. I like the process of eating with flatbread, tearing off a piece, using it to scoop up a bit of rice, a some lentils, or meat in a rich sauce. I like to touch my food, to feel it between my fingers. Moroccan bread, though not exactly a flatbread, is meant to be used in this way. It is more of a disc, with plenty of crust compared to crumb–perfect to use as a utensil. It traditionally goes through only one rise, but I put it through two, to develop a bit more flavor. You can sprinkle on top sesame, aniseed, or nigella–whatever works best with the flavors of its accompaniment.
- kitchen scale
- stand mixer, with dough hook attachment
- medium bowl
- plastic wrap
- rolling pin
- 10 inch cast iron skillet
- cooling rack
- 6 0z bread flour
- 3 oz whole wheat flour
- 1 tsp instant yeast
- 6 oz. warm milk
- 1 tsp salt
- sesame seeds, or aniseed, or nigella
1) Mix the dough. Measure both flours, yeast and milk into the mixing bowl. Mix for a few minutes on medium speed until a rough dough forms. Remove the mixing bowl and cover with plastic wrap. Allow the dough to rest for 10 minutes. Sprinkle the salt on top and mix for another 7 minutes on medium speed.
2) Allow dough to rise. Form the dough into a rough ball and place in an oiled bowl. Cover with plastic wrap and allow to rise for one hour.
3) Shape the dough and let it rise. Shape the dough into a ball before flattening with your hands on a lightly floured work surface. Roll into a 9-10 inch round and cover with a damp kitchen cloth. Allow to rise for another hour. Preheat the oven to 425 degrees.
4) Bake the bread. Transfer the dough to the skillet, which you have lightly dusted with cornmeal. Poke the top about a dozen times with a fork and sprinkle with sesame seeds. Place on center rack in oven and bake for 15 minutes, or until the top is lightly browned. Remove from oven and transfer to a cooling rack. Allow to cool for at least 20 minutes before cutting into wedges to serve.