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