Moroccan filled Msemen Breads

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Moroccan filled Msemen Breads
Main INGREDIENTS
  • Flour
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Ingredients
Method

Ingredients

Dough
  • 100g plain or wholemeal flour
  • 1 teaspoon baking powder
  • 100g natural yogurt
Filling
  • 1 tablespoon rapeseed oil
  • 4 spring onions, chopped
  • 50g fresh coriander, chopped
  • 100g canned sweetcorn, drained
  • 1 avocado, peeled and mashed
  • Juice and zest 1 lime
  • 2 fresh tomatoes, skinned, de-seeded and chopped
  • 1 tablespoon sweet chilli sauce

  • Method

  • 1
    Put the flour, baking powder and yogurt in a bowl and mix together to form a dough. Leave to rest for 15 minutes whilst you prepare the filling.
  • 2
    Place the grill onto the hob over a low-medium heat to preheat. Divide the dough into 4 even pieces and roll out each piece into rectangles on a floured surface, approximately 15cm by 10cm.
  • 3
    Place the spring onions, coriander, sweetcorn, avocado, lime juice and zest, chopped tomatoes and sweet chilli sauce in a bowl and mix together well.
  • 4
    Divide the filling between the 4 breads and fold the dough over and seal to make 4 parcels.
  • 5
    Place the 4 flatbreads onto the grill and cook for approximately 3 minutes on each side, turn once the bread is a deep golden colour and releases easily from the grill. If the dough does not release leave a little longer until ready and then grill on the other side.
  • 6
    Serve immediately.
  • 7
    Cook's Notes
  • 8
    The dough can be made and left for up to one hour covered and the fillings prepared in advance and chilled until the flatbreads are ready to be assembled.