Morrocan Flatbread With Salad And Ras El Hanout

The ingredient of Morrocan Flatbread With Salad And Ras El Hanout

• 1 1 2 tsp dry yeast
• 1 2 tsp caster sugar
• 300g 2 cups strong bakers flour
• 110g 3 4 cup wholemeal flour
• 1 tsp ras el hanout see related recipe
• 1 tsp salt
• 80ml 1 3 cup olive oil
• 40ml 2 tbsp lemon juice
• 1 garlic clove crushed
• 1 cup baby rocket leaves washed
• 1 2 cup chopped flat leaf parsley 1 2 cup chopped fresh coriander
• 1 4 preserved lemon rind only chopped
• 1 4 cup green olives pitted sliced

The Instruction of morrocan flatbread with salad and ras el hanout

• place yeast and sugar in a bowl add 150g 1 cup of the bakers flour and 250ml 1 cup lukewarm water set aside for 15 minutes or until lots of tiny bubbles appear on the surface
• sift remaining bakers flour the wholemeal flour ras el hanout and salt into a bowl add the yeast mixture and stir well to combine turn onto a floured surface and knead until smooth or mix with an electric dough hook for 10 minutes until smooth and elastic place in an oiled bowl cover and set aside in a warm place for 1 hour or until doubled in size use your fist to knock back place dough on a 30cm baking or pizza tray and press out to a 30cm circle use a fork to prick holes in the dough cover and set aside for 10 minutes
• preheat the oven to 200u00b0c
• bake bread for 20 25 minutes
• whisk together the oil lemon juice and garlic combine with rocket and fresh herbs season with salt and pepper toss in the preserved lemon and olives
• remove bread from oven and set aside to cool slightly cut into wedges and serve with the salad

Nutritions of Morrocan Flatbread With Salad And Ras El Hanout

fatContent: 279 869 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: n a
sugarContent: 37 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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