ALGERIAN FLATBREAD

By BobD

Ingredients

• 12 PIECES
• Msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial
• 3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
• 1 teaspoons salt
• 1/2 cup olive oil, divided
• 1 1/2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon turmeric

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

MAKE DOUGH:

Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time.

Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.

Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.

Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.

FORM FLATBREADS:

Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk.

Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin.

Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.

Make 11 more spirals in same manner.

FINISH AND COOK FLATBREADS

Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total.

Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.

COOKS' NOTES:
Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350F oven or in a steamer about 10 minutes.

Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet.

Bring to room temperature before cooking