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    Harissa flatbread

    • Low Fat
    • Vegetarian
    • Preparation time: 20 minutes + proving
    • Cooking time: 15 minutes
    • Total time: 35 minutes + proving

    Makes: 16


    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
    10 minutes.

    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.

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    Cook's tip

    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


    Average user rating

    3 stars