Moroccan Flat Bread with Vegetable Filling

A hearty handful to envelop your choice of big flavours…we suggest spiced Moroccan roots, minted yoghurt and a good smattering of fresh coriander. Delish with a cold beer!

moroccan flat bread

Moroccan Flat Bread with Vegetable Filling

Serves 6 | Prep 25 mins | Cook 4-6 mins |


For the flat bread:

  • 450g strong white bread flour
  • 1 tsp salt
  • 10g melted butter
  • 7g sachet of yeast
  • 1tbsp caster sugar
  • 325 ml of tepid water
  • 1 tbsp of cumin seed, lightly cracked
  • 1 tbsp of coriander seeds, lightly cracked
  • 400g tin of chickpeas, drained and mashed


  1. Pre heat the oven to 220˚C/180˚C fan/gas mark 8.
  2. In a large bowl mix together the flour, cumin seeds, coriander seeds, mashed chickpeas (leave a few chickpeas whole as well as mashed), yeast, salt and sugar until well combined.
  3. In a separate bowl mix together the melted butter and warm water. Gradually add the water and butter mixture into a well in the centre of the dry ingredients and gently bring everything together until it forms cohesive dough. Knead for at least 10 mins until smooth and elastic.
  4. Oil the inside of a large bowl, place in your dough, and then cover with greased clingfilm. Allow the bread to prove in a warm place for 1 hour or until doubled in size. Knock out all the air and the dough is now ready to create the flat bread.
  5. Divide your dough into 6 pieces. Roll out each of these to 0.5cm thick and gently pull into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, directly on to the bars of the pre heated oven. They will take about 4-6 mins to cook, they are ready when they are slightly golden around its edges. Allow to cool slightly before eating.

For our Moroccan filling:

  • 100g Maris Piper potato, peeled and chopped
  • 200g sweet potatoes, peeled and chopped
  • 200g butternut squash peeled and chopped
  • Olive oil
  • 1 dried red chilli, finely sliced
  • 2 tsp ras el hanout
  • 1 tsp turmeric
  • 1 tsp onion seeds
  • 3 tbsp roughly chopped coriander leaves
  • Sea salt and freshly ground black pepper
  • 1 lime, halved
  • 4 spring onions, trimmed and finely sliced
  • Minted yoghurt or tahini paste
  • Lime wedges, to serve


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Peel and chop the baking potatoes, sweet potato and butternut squash into 2 cm cubes, scatter onto a baking tray and coat in olive oil. Place these into a preheated oven and roast until soft, this should take approx 1 hour.
  3. While these are roasting, put the dried red chilli, ras el hanout, turmeric and black mustard seeds into a small bowl along with enough olive oil to make a spiced paste. When the vegetables are soft but still hot from the oven, transfer them into a large bowl and toss in the spice paste until everything has a light coating. Using the back of a spoon, slightly crush the vegetables to make a spiced vegetable hash and finally stir in the fresh coriander leaves. Taste and season if necessary.
  4. To fill the flatbread, start with some mixed salad leaves, a spoonful of the crushed vegetable mixture and a sprinkling of chopped spring onion. Complete the dish with some freshly squeezed lime juice and finally topped with a drizzle of minted yoghurt, or tahini paste.

* Flatbreads are best straight out the oven, but to freshen them up sprinkle with water and put back into a hot oven for about 2 mins until warmed through.

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