Moroccan-Spiced Flatbread with Coriander & Seeds
Equipment
- pizza stone
Ingredients
- 250–300g pizza dough ball about 250–300g
- 2 tbsp –2 tbsp olive oil
- 1 tsp ras el hanout ½ tsp ground cumin + ½ tsp smoked paprika + pinch of cinnamon
- 1 mixed seeds e.g., sesame, sunflower, pumpkin, or nigella
- small handful fresh coriander chopped
- Pinch flaky salt
Instructions
Prepare the dough
- If the dough has been in the fridge, let it come to room temperature for 20–30 minutes so it’s easier to stretch.
- Dust the work surface lightly with flour.
- Stretch or roll the dough into a thin oval or long rustic shape, around ½ cm thick.
Season
- In a small bowl, mix the olive oil with ras el hanout (or the spice blend). Brush evenly over the dough.
- Sprinkle the seeds and a little flaky salt across the top.
Bake
- Transfer to a baking tray or preheated pizza stone. Bake at your highest oven temperature (usually 230–250°C) for 6–8 minutes until puffed and slightly blistered at the edges.
Finish & serve
- If you want a softer, more naan-like texture rather than crisp, brush lightly with a little olive oil or butter as soon as it comes out of the oven.
- Scatter generously with chopped coriander.
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