ResetView: All

Whole Wheat Flat Bread

These savory Moroccan rounds need to rise several times, but your kitchen time will be worth it. Serve them warm with dips or with cheese.


  • 3/4 pound whole-wheat flour
  • 1 teaspoon superfine sugar
  • 1 teaspoon salt
  • 1 cup warm water
  • 2 teaspoons dry active yeast
  • 1/2 teaspoon paprika
  • 1/2 cup fine cornmeal
  • 1 tablespoon canola oil
  • 1 medium-size egg, beaten
  • 2 tablespoons sesame seeds


In a bowl, combine 3/4 cup of the whole-wheat flour, the sugar, salt and warm water. Sprinkle with the yeast, whisk well and cover with plastic wrap. Leave in a warm place for 30 minutes or until mixture begins to froth. In a large mixing bowl, sift the rest of the whole-wheat flour, paprika and cornmeal, then add the oil. Lightly whisk the yeast mixture before stirring it into the flour and mix together to form a firm dough. Turn onto a lightly floured board and knead for about 5 minutes until dough is smooth and elastic.
Place in a large bowl, cover with plastic and let rise in a warm place about 45 minutes. When it doubles in size, divide into 16 even portions, then roll each into a ball. On a lightly floured board, flatten each into a round with a rolling pin.Place on 2 greased baking sheets and brush with beaten egg. Top with sesame seeds. Let stand another 30 minutes. Preheat oven to 350°F. Bake about 12 minutes or until golden. Cool on a wire rack. Serves 16.