Then it's high time to bring a little bit of Morocco here to Portugal in the blue box and bake flatbread!
I was amazed at how well it works and that it comes quite close to the original. It's so quick and easy that I could bake a new one every day. However, I mustn't neglect my other delicious bread and bread roll recipes ;).
Preparation
Mix the dry ingredients together in a bowl. If you don't have semolina, use 50g more flour instead.
Pour in half of the lukewarm water, stir it into the flour mixture and then add the remaining water.
First mix everything together well with a fork and then knead the dough well with moistened hands. You want a smooth yeast dough, so knead for about 5 - 8 minutes.
Put the dough back into the bowl, cover it and leave the yeast to work for about an hour until the dough has doubled in size.
After the resting time, sprinkle the work surface with plenty of semolina (or flour). Take the dough out of the bowl and use your hands to form a flatbread with a diameter of approx. 20 cm on the work surface.
Turn the flatbread so that the grains of semolina also stick to the other side. Place the flatbread in your pan, cover and leave to rest again for 30 minutes.
Place the pan with the lid on the hob and turn the flame to the highest setting. Bake the bread for 4-5 minutes, making sure it doesn't burn. Every cooker is a little different.
Turn the bread and bake the other side for 8 minutes on the lowest setting.
Now you have the choice, eat warm or leave to cool :)
That's how quickly you can have a fresh flatbread from the pan! You don't need an oven and can bake it anywhere in the world, whether in your campervan kitchen or on the boat, at the campfire or on the gas cooker in your tent!
Happy camping!
Yours Doreen
