#batbout

INGREDIENTS:

for the bread:

4 cups (540g) all-purpose flour

1 tbsp active dry yeast

1 1/2 tsp salt

1 tsp sugar

about 1 1/2 cups water

for the filling:

2 green peppers, seeded and diced

2 tomatoes

1 onion

3 cloves garlic

1 tbsp plus 1 tsp paprika

1 tbsp cumin

1 tbsp salt

1 tbsp black pepper

1 1/2 tsp ginger

1/4 cup green olives, chopped (optional)

6-8 capers, minced (optional)

INSTRUCTIONS:

for the bread:

1. mix dry ingredients in a large bowl. make a well in the flour and add in just enough water to make a smooth, non-sticky dough. you may need more than 1 ½ cup.

2. knead the dough for about 15 minutes on a clean surface until it is very smooth and elastic.

3. cover a surface with flour or semolina flour and roll out to about 1/4 inch in thickness, then cut out circles of the desired size with a cookie cutter or a glass, rolling the dough out again as necessary.

4. cover with a lightly floured towel and allow to rise for 1-2 hours, until the discs of dough puff up.

5. cook dough in a dry pan over medium heat until golden brown on both sides. set aside.

for the filling:

1. heat olive oil in a large pan over medium heat until sizzling. add onion, garlic, and spices and cook for about 5 minutes, until the onion starts to turn translucent.

2. add diced green peppers and cover. cook, stirring occasionally, for 5-10 minutes until softened.

3. peel tomatoes by placing in a covered bowl with boiling water for a few minutes. drain and rinse with cool water and remove the skins with your hands. dice.

4 add tomatoes and cook, uncovered, until the water reduces. remove from heat.

5. soak vermicelli in just-boiled water in a covered bowl for 1-2 minutes until cooked through. add to mixture.

6. add olives and capers, if desired.

to assemble:

1. cut bread circles open with a sharp knife and stuff with filling.