Moroccan Flatbreads (R'ghayef) Recipe

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Moroccan Flatbreads (R'ghayef)
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Ingredients
13
Count
Nutrition
344
Calories
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Ingredients:

Directions:

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and 3/4 teaspoon salt to yeast mixture; stir with a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead 3 minutes. Shape dough into a ball; invert bowl over the dough, and let stand for 15 minutes. Uncover; knead dough 3 minutes. Divide dough into 8 equal portions, shaping each into a ball; lightly coat with cooking spray. Cover with plastic wrap; let stand for 30 minutes.
  2. Combine onion and next 6 ingredients (through pepper) in a bowl.
  3. Working with one dough portion at a time (cover remaining dough to prevent drying), carefully flatten each portion into a 6 1/2-inch circle (dough will be delicate). Spoon 2 tablespoons onion mixture in center of dough. Fold sides of dough over filling (see Foolproof Flatbreads, below). Fold one short side under dough. Fold other short side over dough. Gently press square of dough to seal. Repeat procedure with remaining dough portions and onion mixture.
  4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to a parchment paper-lined platter. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.
  5. Foolproof flatbreads. Homemade breads are at the heart of Moroccan cuisine and culture: Used as serving utensils to scoop up food at meals, they're also a symbol of hospitality since bread is shared with guests. Carry on the Mediterranean tradition by welcoming diners to your table with Moroccan Flatbreads, substantial enough for an entrée or as a partner for soup or salad. Add cheese or herbs to vary the filling. Follow these steps for working with the dough and shaping the breads.
  6. Lightly spray your hands with cooking spray, if needed, to avoid tearing the dough. Carefully flatten each dough portion to a 6 1/2-inch round; the dough will be delicate and very thin at this point.
  7. Fold the dough to make a square package: Fold 2 opposite sides over filling; then fold one short side over dough and one short side under dough. Lightly press the square to seal.
  8. Because the dough is tender and thin, it crisps and browns nicely when heated. Carefully turn flatbreads over when golden and slightly crisp on bottom.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 344.46 Kcal (1442 kJ)
Calories from fat 85.77 Kcal
% Daily Value*
Total Fat 9.53g 15%
Sodium 738.33mg 31%
Potassium 266.24mg 6%
Total Carbs 56.22g 19%
Sugars 3.41g 14%
Dietary Fiber 4.3g 17%
Protein 7.73g 15%
Vitamin C 15.9mg 26%
Iron 1.7mg 9%
Calcium 50.7mg 5%
Amount Per 100 g
Calories 166.24 Kcal (696 kJ)
Calories from fat 41.39 Kcal
% Daily Value*
Total Fat 4.6g 15%
Sodium 356.32mg 31%
Potassium 128.49mg 6%
Total Carbs 27.13g 19%
Sugars 1.64g 14%
Dietary Fiber 2.07g 17%
Protein 3.73g 15%
Vitamin C 7.7mg 26%
Iron 0.8mg 9%
Calcium 24.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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