Moroccan spiced flatbreads: wood fired with a hint of spice and take less than 90 seconds to cook.
When I was asked by a friend to throw together a starter for dinner at theirs I immediately jumped at the chance. Our thoughts quickly moved to pulled harissa lamb shoulder. I had been thinking wontons but the practicalities soon hit: the food was going to be cooked at ours, then transferred (only a hundred or so metres up the road) to our friends where it would continue to sit through drinks until we were ready to eat. I couldn’t be certain how long it would be and I have always preferred wontons freshly cooked.
So we changed; wontons became wraps and a tzatziki joined the table as a great complement to harissa lamb. Plans were finalised and the night before our starter was due, I threw together the harissa, rubbed the lamb down with it and wrapped it in the fridge to marinade. All was to plan. The next morning the Big Joe was lit and the harissa lamb went on. All was to plan. I had prepped the tzatziki and the cucumber was slowly straining. All was to plan. But, what happens when you have several hours of cooking to go and nothing to occupy your mind – it wanders and something didn’t add up. Why were we going to eat a North African harissa lamb and Greek tzatziki with far eastern wraps? The plan changed. We were making moroccan spiced flatbreads instead!
The flatbreads were the perfect complement to the harissa lamb, delicious dipped in tzatziki or, if you were feeling lazy, more than good enough torn up and eaten in their own right – the wood fired flavour from the Uuni 2S shone through, adding that finishing touch to the delicate spicy hit of the bread.
They took no time at all – 5 minutes to toast the spices, a further 5 to prepare the dough and a mere 80 seconds to cook! Feel free to have a play with whatever spices you like most but we found the proportions from this worked great.
what you’ll need
Equipment: pestle & mortar, small frying pan, wood fired oven/bbq (we used the Uuni 2S)
moroccan spiced flatbreads: (makes 10-12)
- 400g plain flour
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp cinnamon
- pinch of salt
to make the flatbreads:
In a dry frying pan toast the cumin, coriander, caraway and cinnamon over a medium heat until fragrant.
Tip into a pestle and mortar and grind.
Mix the ground spices with the flour, adding water until a firm dough has formed.
Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.
cooking the flatbreads:
Light up your bbq/wood oven and bring up to temperature. We were using the Uuni 2S – takes around 15 minutes with the stone reading roughly 300C.
Cooking 2 at a time, slide your flatbreads off your peel into the Uuni and shut the door. After 20 seconds spin them 180C. After another 20 second flip them over. Check again after a further 20 seconds and spin 180C if it’s necessary.
Different bbq’s/wood ovens will allow you to cook larger/fewer numbers so adjust accordingly.
Once cooked, serve immediately or leave to cool before placing in a sealed container. When you are ready to eat, toss them into an oven at 100C for a few minutes to warm.4