Flatbread with dukkah

Recipe from: 7/24/2002 12:00:00 AM
Ingredients 8
Servings 4


  • 210 g white bread flour
  • 2 ml sea salt
  • 2 ml dried yeast
  • 170 ml tepid water
  • 15 ml olive oil, plus a little for greasing
  • 30 ml readymade dukkah (see Cook's note)
  • 1 egg, beaten, for glazing


Preheat oven to 230 °C.
Place flour and salt in a mixing bowl.
Dissolve yeast in the water and then pour in the oil.
Bit by bit, pour this water and oil mixture into the flour mixture, while mixing by hand.
When all the water has been added, transfer to a floured surface and knead well.
If the dough is very sticky, add a little more flour - if too crumbly add more water.
Continue kneading for 5 minutes, or until dough is soft, smooth and elastic.
Set aside for 45 minutes on a floured surface, and cover with a cloth.
Divide dough into 4 balls.
On a large floured surface, roll each ball out until approximately 3 to 5 mm thick, making sure the shape is a rough circle about 15 to 20 cm in diameter.
Brush egg on top and sprinkle dukkah spices over.
For a stronger flavour, add 15 ml dukkah to the flour mixture.
Place on an oiled baking sheet and bake in the top of the oven for 5 to 10 minutes.
Each bread should partially bubble up and colour slightly but must not be totally crisp.

Cook's note
Selected stores stock dukkah - a Moroccon nut and spice mixture.


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