Real African Dishes: [MC-AllEthnic-Recipes] Tunisian Oasis Flatbread

* Exported from MasterCook *

Tunisian Oasis Flatbread - Khubs M'tabga

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
No Yeast Unleavened

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups unbleached all-purpose flour -- PLUS
1 cup soft unbleached white flour -- plus extra for kneading
2 teaspoons salt
2 cups warm water
Filling:
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup finely chopped green onions -- white and tender green parts (or scallions)
1 small green bell pepper -- cored, seeded, and finely chopped
1 1/2 cups drained canned plum tomatoes -- coarsely chopped
1 pinch ground caraway -- generous
1/8 teaspoon ground cumin
1 pinch ground coriander
1/2 teaspoon dried red chile pepper flakes -- or more to taste
1/2 teaspoon salt
1/2 cup loosely packed flat-leaf parsley

In a medium bowl, mix together the flour and salt. Make a well in the center and slowly stir in the water until a dough forms. Turn out onto a lightly floured surface and knead for 10 minutes. Clean out the bowl, lightly oil, place the dough back in the bowl, and cover with plastic wrap. Set aside.

Heat the oil in a medium skillet. Add the garlic and cook over medium-high heat, stirring occasionally, until it starts to brown. Add the scallions and green peppers and cook, stirring, for 2 minutes, or until slightly softened. Add the tomatoes and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Add the spices, chile flakes, and salt and simmer 1 minutes. Stir in the parsley and transfer to a bowl. Let cool.

Working on a lightly floured surface, divide the dough into 8 pieces. Work with one piece at a time, keeping the others covered with plastic wrap.

Heat a large cast-iron or other heavy skillet over medium heat.

Meanwhile, divide one piece of dough in half, and flatten each with lightly floured palms. Then roll out each piece to a circle approximately 6-inches in diameter. Place 1 heaping tablespoon of the filling on the center of one dough circle. Place the other circle on top and, with moistened fingers, pinch the edges together to seal well. Flatten gently, then stretch the bread out thinner by picking it up and stretching the edges, working all around the bread again to keep it round. Then hold the bread by two opposite edges, and pull your hands gently apart to stretch the bread further to a 9-inch round

Place in the hot skillet and cook for 1 minute, then turn over and bake for 2 to 2 1/2 minutes, until lightly speckled with brown on the bottom. Then turn over again and bake for 1 minute longer, or until lightly browned. Remove from the skillet, fold in half, and wrap in a cotton cloth to keep warm and supple. Repeat with the remaining breads. as you become more accustomed to the process, you will be able to roll out and shape a new bread while the previous bread is cooking. Serve warm.

Makes 8 thin filled folded flatbreads, about 9-inches across

AuthorNote: When I visited Kabil [Tunisian oasis town known for dates] at festival time, a group of women had set up "shop" baking breads for the crowd - breads traditionally associated with the Kabili region. The breads were warm and supple, filled with a lightly spiced blend of cooked scallion, green pepper and tomato. I was told they are called 'khubs m'tabga', or folded breads. Two women worked rolling out dough rounds, then filling and flattening them. Another woman tended the open fire and baked the breads, without oil, on a 'hamas', a shallow clay plate rather like a Mexican comal. As she lifted each cooked bread from the hamas, she folded the hot bread in half, then handed it to an eager buyer. I later tasted several other version, but none to match these Kebili folded breads eaten hot from the pan as the late afternoon festival-goers milled around and Arabic pop songs undulated from the cassette vendor's stall nearby.

These delicious savory filled breads are made with unyeasted dough and filled with a chile- and tomato-flavored paste, loaded with chopped scallions.

Serve as a snack with grilled vegetable salad or Tunisian tomato stew for a Tunisian lunch. Alternatively, serve with dishes with contrasting tastes and textures, such as Yemeni yogurt soup..

Cuisine:
"MidEastern"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"8 9-inch flatbreads"
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Per Serving (excluding unknown items): 248 Calories; 4g Fat (12.6% calories from fat); 7g Protein; 48g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 739mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2470 900252 0 0 0 0 0