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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make dough: | 2. Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes. | 3. Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour. | 4. Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl. | 5. Form flatbreads: | 6. Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap. | 7. Make 11 more spirals in same manner. | 8. Finish and cook flatbreads: | 9. Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate. | 10. Cook's notes: | 11. • Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes. | 12. • Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	3	cups	ground	1224.0	259.092	47.556000000000004	9.0
salt	1	teaspoon		-	-	-	-
olive oil	1/2	cup	divided	954.72	0.0	0.0	108.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.