Favorite Ingredient Friday Moroccan Olive Flatbread

Next week I promise to not to a spicey recipe....this one is only moderately spicey and can be served by itself or with a small salad. This is really affordable and can be made with what is already in your pantry!


Moroccan Olive Flatbread

Spice Mixture:
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin

1 cup plus 1 1/2 tablespoons all purpose flour
2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground pepper
10 oil-curred olives, pitted and chopped (except these are expensive so I just get a nice can of cheap sliced black olives I then use what I think is about equivalent to 10 (but really only about 7 as hubby doesn't like olives))
1 tablespoon olive oil
1/2 cup water
extra-virgin olive oil


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.

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