Moroccan Spiced Vegetable Flatbread
This recipe is inspired by Turkish stuffed flatbreads called ‘Gozleme’, they are packed with flavour and the bread is crispy and delicious.
Ingredients
420 g plain flour
1 tsp salt
150 g Greek style natural yogurt
170 g water
For the spiced vegetables
1 Tbsp olive oil
1 onion, peeled and quartered
4 garlic cloves, halved
2 red peppers, deseeded, cut to fit feed tube
200 g squash, or sweet potato, peeled, cut to fit feed tube
2 Tbsp tomato purée
2 tsp ground coriander
2 tsp smoked paprika
1.25 Tbsp ground cumin
1 tsp salt
0.5 tsp pepper
200 g chickpeas, cooked, drained and rinsed
200 g vegetable stock, hot
220 g frozen spinach, thawed, roughly chopped
For the feta and herb mixture
½ red onion, peeled, halved
30 g fresh mint, leaves only
20 fresh parsley, leaves only
2 tomatoes
120 g feta cheese, crumbled
To fry
vegetable oil, as needed
To serve
1 lemon, cut in wedges, as needed
olives, as needed
Instructions
STEP 1/9
Preheat the oven to 220ºC.
Grease the baking tray and line with parchment paper.
Fit the Dough Tool to the Food Processor bowl.
Assemble the Food Processor bowl onto the power unit.
STEP 2/9
Add flour and salt into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until combined.
Start the machine on high speed.
While the machine is running, add the yogurt and water into the feed tube.
Mix on high speed until the dough comes together.
Add more water, a tablespoon at a time, if the dough is too dry.
Transfer the dough to a lightly floured work surface.
Knead the dough for about 3 minutes or until smooth and elastic.
Transfer the dough to the medium bowl, cover with cling film and set aside.
STEP 3/9
Remove the Dough Tool.
Clean the Food Processor bowl and fit the Knife Blade.
Assemble the Food Processor bowl onto the power unit.
Add the olive oil to a medium frying pan.
Place the pan over a medium high heat.
Add onion and garlic into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until roughly chopped.
Remove the Knife Blade.
Transfer the chopped onion and garlic to the hot pan.
Sauté for 5 minutes or until the onion is soft and translucent.
Fit the Express Dice, attach the Express Serve Lid and ensure it is locked into place.
Fit the Dicing Grid into the feed tube.
Place a large mixing bowl underneath the Express Serve outlet.
Dice the pepper and squash (or sweet potato if using) on high speed into the mixing bowl using the dicing pusher.
Transfer the diced vegetables into the frying pan.
STEP 4/9
Add tomato purée, spices and seasoning into the pan.
Stir to combine and cook for 2 minutes.
Add the chickpeas, vegetable stock and spinach into the pan.
Stir to combine.
Simmer for 12-15 minutes until the vegetables are tender and the liquid has reduced.
Transfer the vegetable mixture into a medium mixing bowl.
Set aside and let cool slightly.
STEP 5/9
Remove the Express Dice and Express Serve.
Fit the Knife Blade to the Food Processor bowl.
Add red onion, mint and parsley into the Food Processor bowl.
Pulse until roughly chopped.
Scrape down the sides of the bowl with a spatula.
Add the tomatoes into the bowl.
Pulse until roughly chopped.
Transfer the chopped herb mixture into the medium bowl.
Add the feta.
Stir to combine and set aside.
STEP 6/9
Transfer the dough from the medium bowl onto a lightly floured work surface.
Divide the dough into six equal portions.
Roll each piece into a thin approx. 30 x 25 cm (12 x 10 ”) rectangle.
Spoon about 3 Tbsp of the vegetable mixture into the middle of the rectangle and spread it out.
Sprinkle with 2 Tbsp of the feta and herb mixture.
Fold over the edges of the dough to seal.
Repeat with the remaining dough pieces.
STEP 7/9
Transfer the flatbreads to the prepared baking tray.
STEP 8/9
Bake at 220°C for 10 minutes.
STEP 9/9
To finish:
Add vegetable oil into the large frying pan.
Place over medium high heat.
Cook each flatbread for about 3-4 minutes on each side or until golden brown and crisp.
Cut each flatbread in half diagonally and serve with lemon wedges and olives.
Moroccan Spiced Vegetable Flatbread
This recipe is inspired by Turkish stuffed flatbreads called ‘Gozleme’, they are packed with flavour and the bread is crispy and delicious.
Ingredients
420 g plain flour
1 tsp salt
150 g Greek style natural yogurt
170 g water
For the spiced vegetables
1 Tbsp olive oil
1 onion, peeled and quartered
4 garlic cloves, halved
2 red peppers, deseeded, cut to fit feed tube
200 g squash, or sweet potato, peeled, cut to fit feed tube
2 Tbsp tomato purée
2 tsp ground coriander
2 tsp smoked paprika
1.25 Tbsp ground cumin
1 tsp salt
0.5 tsp pepper
200 g chickpeas, cooked, drained and rinsed
200 g vegetable stock, hot
220 g frozen spinach, thawed, roughly chopped
For the feta and herb mixture
½ red onion, peeled, halved
30 g fresh mint, leaves only
20 fresh parsley, leaves only
2 tomatoes
120 g feta cheese, crumbled
To fry
vegetable oil, as needed
To serve
1 lemon, cut in wedges, as needed
olives, as needed
Instructions
STEP 1/9
Preheat the oven to 220ºC.
Grease the baking tray and line with parchment paper.
Fit the Dough Tool to the Food Processor bowl.
Assemble the Food Processor bowl onto the power unit.
STEP 2/9
Add flour and salt into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until combined.
Start the machine on high speed.
While the machine is running, add the yogurt and water into the feed tube.
Mix on high speed until the dough comes together.
Add more water, a tablespoon at a time, if the dough is too dry.
Transfer the dough to a lightly floured work surface.
Knead the dough for about 3 minutes or until smooth and elastic.
Transfer the dough to the medium bowl, cover with cling film and set aside.
STEP 3/9
Remove the Dough Tool.
Clean the Food Processor bowl and fit the Knife Blade.
Assemble the Food Processor bowl onto the power unit.
Add the olive oil to a medium frying pan.
Place the pan over a medium high heat.
Add onion and garlic into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until roughly chopped.
Remove the Knife Blade.
Transfer the chopped onion and garlic to the hot pan.
Sauté for 5 minutes or until the onion is soft and translucent.
Fit the Express Dice, attach the Express Serve Lid and ensure it is locked into place.
Fit the Dicing Grid into the feed tube.
Place a large mixing bowl underneath the Express Serve outlet.
Dice the pepper and squash (or sweet potato if using) on high speed into the mixing bowl using the dicing pusher.
Transfer the diced vegetables into the frying pan.
STEP 4/9
Add tomato purée, spices and seasoning into the pan.
Stir to combine and cook for 2 minutes.
Add the chickpeas, vegetable stock and spinach into the pan.
Stir to combine.
Simmer for 12-15 minutes until the vegetables are tender and the liquid has reduced.
Transfer the vegetable mixture into a medium mixing bowl.
Set aside and let cool slightly.
STEP 5/9
Remove the Express Dice and Express Serve.
Fit the Knife Blade to the Food Processor bowl.
Add red onion, mint and parsley into the Food Processor bowl.
Pulse until roughly chopped.
Scrape down the sides of the bowl with a spatula.
Add the tomatoes into the bowl.
Pulse until roughly chopped.
Transfer the chopped herb mixture into the medium bowl.
Add the feta.
Stir to combine and set aside.
STEP 6/9
Transfer the dough from the medium bowl onto a lightly floured work surface.
Divide the dough into six equal portions.
Roll each piece into a thin approx. 30 x 25 cm (12 x 10 ”) rectangle.
Spoon about 3 Tbsp of the vegetable mixture into the middle of the rectangle and spread it out.
Sprinkle with 2 Tbsp of the feta and herb mixture.
Fold over the edges of the dough to seal.
Repeat with the remaining dough pieces.
STEP 7/9
Transfer the flatbreads to the prepared baking tray.
STEP 8/9
Bake at 220°C for 10 minutes.
STEP 9/9
To finish:
Add vegetable oil into the large frying pan.
Place over medium high heat.
Cook each flatbread for about 3-4 minutes on each side or until golden brown and crisp.
Cut each flatbread in half diagonally and serve with lemon wedges and olives.