Everyday Moroccan Flatbread

Oil the baking pans (1 sheet pan or 2 half sheet pans for one batch=2 large loaves). Sprinkle with the cornmeal

In a small bowl, mix the yeast and sugar into 1/2 cup of warm water.

In another bowl, whisk the flours with the seeds and the salt. Add the yeasty water to this, then slowly add warm water to the flour mixture (up to 2 cups, maybe less, maybe a bit more) and mix well. I use a rubber spatula.

Knead about 10 minutes until smooth and elastic, in the bowl or on an oiled work surface. Cut into 2 pieces (or 4 if doubling the recipe) and roll each piece into a flat, oval disc.

Using the rolling pin, carry the discs of bread to the baking sheets. Score the top of the bread dough with a diamond pattern. Cover with a damp towel.

Allow to rise for about 1 hour until doubled in height. Sometimes 45 minutes is long enough!

Preheat the oven after the first 30 minutes of rising time to 400 degrees.

Put an oven rack on the lowest shelf. Preheat the oven after the first 30 minutes of rising time to 400 degrees. Bake about 2-30 minutes until golden on the bottom and hollow when thumped.