Moroccan Flatbread Stuffed with Onion, Parsley, and Cumin

Name: Moroccan Flatbread Stuffed with Onion, Parsley, and Cumin
Yield: makes 8 flatbreads
Ingredients: 1/2 teaspoon active dry yeast; 1/4 cup warm water (105° to 115°F); 2 cups unbleached all-purpose flour, plus more for kneading; 1 teaspoon kosher salt, plus more for seasoning; 1 yellow onion, very finely chopped; 1/2 cup minced fresh flat-leaf parsley; 3 tablespoons unsalted butter, at room temperature; 1 teaspoon sweet Hungarian paprika; 1/2 teaspoon ground cumin; 5 ounces brined cheese, such as sheep’s milk feta (optional)

January 24, 2012

This multilayered flatbread is made by spreading the dough with the filling, then folding, rolling, and cooking quickly on both sides on a hot cast-iron griddle or stone. I love to serve them as an appetizer and often add a bit of salty crumbled cheese such as sheep’s milk feta to the filling.

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