Made these Algerian Stuffed Flatbreads

I made a different filling. Simply used leftover spicy pinto beans, and immersion blended them.

Freaking phenomenal dough, it was very easy. I’m really liking semolina breads lately. Next time I will try and get them a bit more thin, I will be practicing this flatbread again for sure

Served tonight at dinner with Turkish Leeks with Olive Oil

I love leeks, the carrots matched them perfectly.

The recipe calls for short grain rice, but I’ve had about 75g of farro kicking around the back of the pantry for a while, so I used it instead.

I love cooking thanks for reading :)

  • kindenough@kbin.earth
    7·
    5 days ago

    Mmmmh, looks good! They look like Moroccan Msemmen (minus stuffing). Our Moroccan butchers mom makes them, they are delicious.

    • Raltoid@lemmy.worldEnglish
      5·
      5 days ago

      To be fair, most of the world has a version of “Dough from flour, salt, water and/or fat shaped flat and cooked on a hot surface” type flatbread/pancake/wrap. Since it’s literally one of the earliest forms of good bread we made as a species.

        • Raltoid@lemmy.worldEnglish
          3·
          4 days ago

          If that’s even halfway serious, I can’t wait.

          I would love to see a comparison of the different styles. Because there is a wide range of different flours, leavening or not, oil, fat neither, egg, sugar, baking soda or powder, etc. and that’s not even getting started on all the different fillings that range from savory to sweet, bitter and sour, hot, and most things inbetween. The different styles come in pretty much every single flavor you can imagine.

          • Madzielle@lemmy.dbzer0.comOPEnglish
            1·
            3 days ago

            There are so many yeah, it is really amazing. I do have a handful of different flours, sorghum flour is another one I really like. But the winner is the high protein 00 flour I buy in bulk from Italy. I made filo dough with it once for baklava, and impressed myself on its success. The thinness you can get the dough is incredible. White flours of the United States, even the high protein ones we have, don’t compare.

            Bob’s Red Mill is a company here, and they sell just sbout every flour type imaginable and we are hitting growing season where I live,

            I’m excited too! It is exciting yes :)

            First smile of my day, thank you :)

    • Madzielle@lemmy.dbzer0.comOPEnglish
      2·
      4 days ago

      This author of these recipes just came out with a cookbook, I haven’t wanted a new cook book in a while, they have so many recipes I’d like to try!

      Easy, healthy, and delicious? I’m an instant fan

    • Madzielle@lemmy.dbzer0.comOPEnglish
      3·
      4 days ago

      I don’t know where you live, but I used Bob’s Red Mill brand. May be able to find it online if not in a store.

      I like the texture, these were much more filling than if they were to be made with only white flour.