Algerian Stuffed Flatbreads
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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.
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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.
I’m here to make all of them
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How many algerians? Were they free range?
Hey man, that’s how the author of the recipe wrote it.
Zero algerians were harmed in this recipe
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Both recipes look delicious! Thanks so much for sharing.
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
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those look delicious!
Thank you!
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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.
I’m in Japan, so niche Mediterranean products are not easy to find.
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How many algerians? Were they free range?
And organic?
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Ah bummer, there are other flatbread recipes you can try that don’t contain semolina. They will be just as tasty!
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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
I love semolina breads too
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I’m here to make all of them
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.
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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.
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
