| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 cup plus 1 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 10 oil-cured olives, pitted and chopped
- 1 tablespoon olive oil
- 1/2 cup water
- Extra-virgin olive oil
Instructions
- Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
- Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally 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.
- Preheat the oven to 400 degrees F.
- Remove 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.
- Brush the dough with extra-virgin 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 74 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 74 mg |
| Serving Size | 1 of 10 servings |
| Calories | 74 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 74 mg |
Reviews
very good and easy to make
As a person who bakes bread in every form I thought this looked interesting. It tasted like cardboard and was too salty. Bobby Flays recipe for flatbread is far superior.
I tried this recipe twice and I loved it.
EVerything worked out great as far as following the instructions and is real easy to make. If you don’t love olives, no need to worry, You can hardly taste them in the bread.
EVerything worked out great as far as following the instructions and is real easy to make. If you don’t love olives, no need to worry, You can hardly taste them in the bread.
I made this the other night to go with a Moroccan dish. I liked the bread better than the main dish. I rolled the dough thin as directed but didn’t have a cookie sheet big enough for the whole thing. I cut it in half and tried cooking both sides at the same time. Ended up burning one of the sides pretty severly. I would suggest cooking seperatley if you run into the cookie sheet problem.
This was very easy and delicious. Nice accompaniment to the prime rib dinner I recently prepared. Will make this one again. Impressive because it is just something different from the ho hum dinner roll.
Flavorable and crisp — a wonderful accompaniment to many foods.