Algerian Flatbread

Ingredients

• 3 cups flour whole-wheat finely (preferably Indian atta or King Arthur )
• 1 teaspoon ground cumin 
• 0.5 cup olive oil divided
• 1 teaspoon salt 
• 1 teaspoon paprika sweet
• 1 teaspoon turmeric 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• plastic wrap
• aluminum foil
• kitchen towels
• rolling pin

Directions

1. Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
2. Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
3. Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
4. Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk.
5. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin.
6. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral.
7. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
8. Make 11 more spirals in same manner.
9. Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter.
10. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total.
11. Transfer to a plate and cover with a kitchen towel.
12. Roll out and cook 11 more flatbreads, stacking them on plate.
13. Cape Mentelle Margaret River Chardonnay '05
14. •Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.•Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.