Moroccan Stuffed Potato Flatbread
A comforting Moroccan flatbread stuffed with a spiced mashed potato filling, herbs, and onion, then pan-cooked until golden and slightly crisp. Soft, savory, and perfect for breakfast, a snack, or a light dinner — no oven required.
Ingredients
Group 1: Dough
- 2 cups warm water
- 1 tablespoon dry yeast
- 1 tablespoon sugar
- 5 cups flour
- 1½ teaspoons salt
Group 2: Filling
- 5 –6 potatoes
- 1 onion finely chopped
- 4 –5 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon black pepper
- Salt to taste
- 1 handful fresh parsley chopped
- 1 handful fresh dill chopped
Instructions
Group 1: Make the Dough
- Dissolve the yeast and sugar in warm water; let sit until slightly foamy.
- Add the flour and salt, then knead into a soft, smooth dough.
- Cover and let rest for 30 minutes.
Group 2: Prepare the Filling
- Peel and cube the potatoes, boil until tender, drain, and mash with a fork.
- Sauté the chopped onion in olive oil until soft.
- Add the tomato paste and cook until fragrant.
- Stir in the mashed potatoes, then season with paprika, chili flakes, black pepper, and salt.
- Remove from heat, cool slightly, then fold in the parsley and dill.
Group 3: Shape and Cook
- Divide the dough into 10 equal pieces.
- Roll each piece out slightly, add filling, and seal the edges.
- Roll out again until it reaches the size of a serving plate.
- Cook on a hot pan on both sides until golden.
- Brush with butter and serve warm.
Notes
Best served fresh and warm. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.