Description
Aghroum N’Thajin is a traditional Moroccan Berber flatbread made with barley and wheat flour. It’s rustic, chewy on the inside, and beautifully crisp on the outside, perfect for dipping or enjoying with sweet or savory toppings.
Ingredients
Scale
- 2 cups barley flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water (adjust as needed)
Instructions
- Heat a flat griddle or heavy-bottomed pan over medium heat until hot.
- In a mixing bowl, combine barley flour, all-purpose flour, and salt. Add olive oil and warm water gradually, mixing into a dough.
- Knead the dough for 8–10 minutes until smooth, then let it rest for 15–20 minutes, covered with a clean towel.
- Divide dough into equal balls and flatten into ¼-inch thick rounds or triangles using hands or a rolling pin.
- Place each piece on the hot pan. Cook for 2–3 minutes per side until golden and cooked through, flipping once or twice.
- Wrap finished breads in a towel to keep warm and soft.
- Serve warm with toppings like honey, olive oil, or soup.
Notes
- Resting the dough is key for tenderness.
- Don’t over-flip while cooking — let each side develop color.
- Use a dry skillet to reheat and revive leftovers.
Nutrition
- Serving Size: 1 bread
- Calories: 210
- Sugar: 0g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg