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Plate of Moroccan flatbread

Moroccan Flatbread Recipe

The Homesteading Hippy
Cook Time 12 mins
Total Time 12 mins
Cuisine North African
Servings 6 large flatbreads
Calories 228 kcal


  • 3 cups flour
  • 1 teaspoon dried cumin powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon coriander cilantro powder
  • ½ teaspoon salt
  • 1 ½ cups lukewarm water


  • Mix the dried spices with the flour in a large bowl.
  • Make a well in the center and add the water a little at a time incorporating the flour, until you have a dough ball. I find that one and a third cups of water is usually sufficient.
    Making a well and adding water
  • Using floured hands knead the dough on a floured bread board until it is smooth and elastic – this should take about 5 minutes.
  • Return to the bowl to rest for about half an hour and cover the bowl with a clean cloth.
    neaded dough to be left to rest
  • Divide the dough ball into around 6 pieces, pinching off lumps of dough with the fingers.
  • Roll each piece into a ball then roll out into a circle on a floured board.
    Rolling out the flat breads
  • Heat a skillet and fry one at a time for around 1 minute each side on a hot stove, turning once they start to puff up.
    flat bread puffs up when dry frying