Moroccan spicy bread is exactly what it says on the tin. It is also simple to make and does not rely on a tagine or main dish for its strong, tangy flavor.
This kind of bread works very well as an appetizer, you can dip it in olive oil or argan oil, or use it as a partner for zaalouk, or Moroccan eggplant salad. My children like to melt cheese on this lovely, spicy bread as an afternoon snack.
Today I will share with you an easy and delicious way to spice up a basic bread recipe.
So, let’s get cooking!
First of all, you will need:
300 grams of wheat flour
150 grams of white flour
1 teaspoon of baking yeast
Salt to taste
Enough water for kneading
3 bell peppers (green or red)
1 small onion
1 or two chili peppers (optional)
1 teaspoon salt
1 tablespoon of cumin1teaspoon of paprika
1 teaspoon of cayenne pepper (optional)
1 tablespoon of soft butter
4 tablespoon of oil
Now we’re ready to begin:
In a large bowl, mix the flour, yeast, and salt.
Knead the flour by adding water little by little until the dough becomes soft and cohesive.
Cover the dough with a towel and leave it for a while in a warm place (15 minutes).
Meanwhile, grate all the vegetables finely using a grater or food processor.
Strain and squeeze the grated vegetables to get rid of excess moisture.
Place the grated vegetables in a bowl and add all the spices, butter, and oil.
Put a pan on the stove to heat up and add some oil before baking the bread (there is a special pan for making this bread).
Form small balls from the dough.
On a working surface, dust some flour and pat the balls to form a thin discs.
Spread some stuffing on top then cover with a second disc.
Press the sides firmly then pat the disc until thin.
Spray some oil on the dough and place cook well on both sides over a medium heat.
This bread can also be baked in the oven, just put it on a baking sheet and let the volume to double for 20 minutes.
