Algerian Flaky Flatbread with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons melted butter 2 tablespoons melted butter
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 23g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, sugar, dried thyme, ground cumin, paprika, and ground black pepper.
2. 2.
   Make a well in the center of the dry ingredients and pour in the olive oil and melted butter.
3. 3.
   Gradually add the warm water while mixing the ingredients together until a soft dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Divide the dough into 6 equal portions and shape each portion into a ball.
6. 6.
   Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes.
7. 7.
   Preheat a griddle or a non-stick pan over medium heat.
8. 8.
   Take one dough ball and roll it out into a thin circle, approximately 8 inches (20cm) in diameter.
9. 9.
   Brush the surface of the rolled-out dough with a mixture of olive oil and melted butter.
10. 10.
    Fold the dough into thirds, like folding a letter, to create layers.
11. 11.
    Repeat steps 8-10 with the remaining dough balls.
12. 12.
    Place the folded dough onto the preheated griddle or pan and cook for about 2 minutes on each side until golden brown and crispy.
13. 13.
    Remove from the heat and repeat the cooking process with the remaining folded dough.
14. 14.
    Serve the rougag warm and enjoy!

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor and quality.
• Dried thyme — If you prefer a stronger thyme flavor, you can increase the amount to 1 and a half teaspoons.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry pan over medium heat until fragrant, then grind.
• Paprika — Choose a mild or sweet paprika for a subtle flavor. If you prefer a spicier rougag, you can use hot paprika instead.
• Warm water — The water should be warm, but not hot, to activate the yeast in the dough.

Tips & Tricks

• For an extra flaky texture, you can brush each layer of the rolled-out dough with the olive oil and melted butter mixture before folding.
• Experiment with different herb and spice combinations to customize the flavor of the rougag. You can try adding dried oregano, ground coriander, or even a pinch of chili flakes.
• Serve the rougag with your favorite dips or spreads, such as hummus, baba ganoush, or tzatziki.
• If you prefer a softer flatbread, you can cook the rougag for a shorter time on the griddle or in the oven.
• Leftover rougag can be stored in an airtight container at room temperature for up to 2 days. Reheat it in a toaster or oven before serving.

Serving advice

Serve the warm rougag as a side dish with Algerian stews, soups, or salads. It can also be enjoyed on its own as a snack or used as a wrap for various fillings.

Presentation advice

Arrange the rougag on a platter or bread basket, allowing the flaky layers to be visible. Garnish with a sprinkle of dried thyme or paprika for an extra touch of color.