Moroccan Spiced Flatbreads
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Moroccan Spiced Flatbreads

Improve any roast meat or vegetable dish with these fool-proof spiced flatbreads from James Gibson, AKA @butterwouldntmelt. Crushing the seeds whole creates an extra-special punch of flavour, infusing your breads with North African spiced deliciousness. Why not try them with James’ recipe for Harissa Spiced Lamb Neck, it’s a winning combo!

People icon Servings: Makes 10-12 flatbreads

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Method

  1. 1

    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.

  2. 2

    In a large bowl, mix the ground spices with the flour and salt. Adding a little at a time, hydrate the flour with water and mix with your hands until a firm dough has formed. Cover with plastic wrap and let rest in for 15 minutes in the fridge. 

  3. 3

    Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.

  4. 4

    Fire up your Ooni pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

  5. 5

    Using a small amount of flour, dust your Ooni pizza peel. Lay over 1-2 flatbreads and launch into your Ooni pizza oven. Cook for roughly 1 minute, making sure to flip and turn the flatbreads every 20 seconds or so. 

  6. 6

    Once browned, remove the cooked flatbreads and set aside while you cook the rest. Serve warm, stuffed with whatever toppings you choose. We recommend James’ recipe for Harissa-spiced Lamb neck and fresh tzatziki! 

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  • 400g (14.1oz) plain flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cinnamon
  • 200g water (plus extra if required)
  • Pinch of salt

  • Pestle and Mortar