1 month ago
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I made Moroccan style flatbreads recently. The recipe made more than we needed, so I turned the balance into breakfast. It will work just as well with store-bought panini.
To begin with, plan a Moroccan tagine supper such as this or this chicken one. Refrigerate the remaining flatbreads overnight, and in the morning you can freshen it up.
The recipe for the actual flatbreads is here. Below, find the recipe for how to turn a leftover flatbread into a crunchy, delicious breakfast filled with delicious things to set you up for the day.
An air fryer comes into play, either on the grill or air fry setting, to crisp up the flatbreads. Or finish them in a 200°C oven until golden.
Moroccan flatbread breakfast
(Recipe for one flatbread, either for 1 or shared)
Ingredients
1 whole flatbread sliced into two round halves
Olive oil
2 tomatoes, chopped
1 green pepper, prepped and chopped
2 garlic cloves, finely chopped
1 chilli, seeds removed, chopped finely
¼ tsp ground cumin
¼ tsp ground cinnamon
½ a wheel of feta, crumbled
½ cup grated everyday cheese
Salt to taste
White pepper to taste
Cooking oil spray
Method
Slice the flatbread into two broad rounds. Drizzle a little olive oil over the cut parts.
Heat olive oil in a pan and add the green pepper and tomato. Add the garlic and chilli and cook for 3 or 4 minutes.
Stir in the spices and seasoning, stir, and spoon onto the lower half of the flatbread.
Top with the crumbled feta and grated cheese.
Preheat the air fryer to 180°C and spray the basket with cooking spray.
Bake the lower half of the flatbread in the air fryer at 180°C until the cheese has melted, about 3 to 5 minutes. (Have a look and decide if you think it has melted enough.)
Add the top half, spray the top with cooking oil spray, and air fry at 180°C until the top has turned golden and crunchy. That’s your breakfast, enjoy. DM
Tony Jackman is Galliova Food Writer 2023, jointly with TGIFood columnist Anna Trapido. Order his book, foodSTUFF, here
Follow Tony Jackman on Instagram @tony_jackman_cooks.
