Moroccan Olive Flatbread

Name: Moroccan Olive Flatbread
Ingredients: Spice Mixture; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon curry powder; 1/4 teaspoon paprika; 1/4 teaspoon ground cumin; Flatbread; 1 cup flour, plus; 1 1/2 tablespoons flour; 2 teaspoons sugar; 1 teaspoon salt; 1/4 teaspoon fresh ground pepper; 10 oil-cured olives, pitted and chopped; 1 tablespoon olive oil; 1/2 cup water; extra virgin olive oil

16 ingredients

6 steps

Ingredients

Spice Mixture
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
Flatbread
1 cup flour, plus
1 1/2 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
extra virgin olive oil

Directions

1

Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside.
2

Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
3

Preheat the oven to 400°F.
4

Take the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
5

Brush the dough with olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. Enjoy!
6

Note: This goes good with Black Olive Mayonnaise!