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450g strong white bread flour
7g sachet dried yeast
1 tsp salt
1 tsp cumin seeds
1 tbsp harissa paste
4 tbsp vegetable oil
Oil for shallow frying
1. Mix the flour, yeast, salt and cumin seeds together in the bowl
of a free-standing mixer. Mix the harissa paste with the vegetable
oil and add to the flour with 225-250ml tepid water, then mix with a round bladed knife to form a soft dough. Using a dough hook in the food mixer, knead the dough for approximately 5 minutes until
it is smooth and elastic. If kneading by hand this will take around
2. Transfer to a lightly oiled bowl, cover with clingfilm and leave to prove in a warm room for 1 hour or until doubled in size.
3. Turn out the dough onto a floured surface, divide into 16 and roll into balls. Roll out each ball into a thin oval about 12cm long. Place on a large chopping board, cover loosely with clingfilm and leave for 15 minutes.
4. Heat a little oil in a large frying pan and fry the flatbreads in batches for 2 minutes on each side until golden brown.
Keep the first batch warm in a low oven until all have been cooked, or cook all in advance and warm through in the oven just before serving.
Serve these flatbreads with Moroccan Chicken Tagine With Lemon & Olives, and Jewelled Couscous
Typical values per serving:
This recipe was first published in December 2015.
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