Moroccan Flat Bread - cooking recipe

Ingredients

For the dough
1/4 teaspoon active dry yeast
1 cup unbleached all-purpose flour
1/2 teaspoon salt, plus more for the filling
For the filling
1 medium onion, very finely chopped
1/4 cup flat leaf parsley, finely chopped
3 tablespoons unsalted butter, softened, plus more for greasing
1/2 teaspoon ground cumin
1 teaspoon paprika
1/8 teaspoon crushed red pepper flakes

Preparation

Stir the yeast into a scant 1/2 cup tepid water and leave for about 5 minutes.
Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.