Berber Pizza

Name: Berber Pizza
Cuisine: Morocco
Ingredients: 1 teaspoon coriander seeds, toasted and ground; 1 teaspoon powdered hot red chile; 2 teaspoons paprika; 2 teaspoons black pepper; Salt; 2 tablespoons chopped parsley; 2 tablespoons chopped cilantro; ⅓ cup olive oil; 1 teaspoon salt; 4½ cups all-purpose flour, or more as needed; 1¾ cups warm water; 1 teaspoon cumin seeds, toasted and ground; 1 tablespoon butter; Olive oil; 4 medium onions, thinly sliced; 2 teaspoons active dry yeast

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

This is a thin double-crust pan bread traditionally baked on a hot griddle. I’ve modified the technique so it can be baked in a conventional oven.

Ingredients

For the Dough

2 teaspoons active dry yeast
1¾ cups warm water
4½

Africa
Morocco
Spicy
Vegetarian
Autumn
Mediterranean
Pizza

Method

For the dough, mix the yeast, ¾ cup warm water, and ½ cup flour together in a large bowl. When the mixture is foamy and active, add 4 more cups flour, the salt, olive oil, and remaining 1 cup water. Stir to mi