Moroccan Flatbread

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• 2 1/2 cups whole wheat flour
• 1 teaspoon caster sugar (superfine sugar)
• 1 teaspoon salt
• 3/4 ounce dried yeast
• 1 1/4 cups warm water (110f)
• 1/2 teaspoon sweet paprika
• 1/3 cup cornmeal
• 1 tablespoon oil
• 1 egg, lightly beaten
• 2 tablespoons sesame seeds

Recipe

• 1 place just 1/2 cup of the flour, the sugar, yeast, salt and warm water in a bowl and stir until dissolved. cover and let sit in a warm place for 10 minutes or until bubbles appear and mixture is slightly increased in volume. if this doesn't happen, throw out and start over with new yeast.
• 2 sift the paprika, cornmeal and remaining flour into a bowl. add the oil, then stir in the yeast mixture.
• 3 mix to a firm dough and knead until smooth. cover and leave in a warm, draft-free spot for 20 minutes.
• 4 preheat oven to 350f and lightly grease two baking trays.
• 5 divide dough into 16 portions, then roll each into a ball. flatten each ball into 3 inch rounds and place on the greased baking trays.
• 6 brush with egg and sprinkle with sesame seeds. cover and set aside for 10 minutes, or until puffed up. bake for 12 minutes or until golden.
• 7 note: for a different look, use a mixture of and black sesame seeds.