Msemmen - Algerian Flatbread

Total Time: 54 mins Preparation Time: 50 mins Cook Time: 4 mins

Ingredients

• 3 cups finely ground whole wheat flour (preferably indian atta or king arthur whole-wheat)
• 1 teaspoon salt
• 1/2 cup olive oil, divided
• 1 1/2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon turmeric

Recipe

• 1 make dough:.
• 2 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.
• 3 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.
• 4 stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
• 5 form flatbreads:.
• 6 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.
• 7 make 11 more spirals in same manner.
• 8 finish and cook flatbreads:.
• 9 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.
• 10 cook's notes:.
• 11 • 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 350°f oven or in a steamer about 10 minutes.
• 12 • 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.