Moroccan Flatbread

• 2 12 cups whole wheat flour
• 1 teaspoon caster sugar (superfine sugar)
• 1 teaspoon salt
• 34 ounce dried yeast
• 1 14 cups warm water (110F)
• 12 teaspoon sweet paprika
• 13 cup cornmeal
• 1 tablespoon oil
• 1 egg, lightly beaten
• 2 tablespoons sesame seeds

1. Place just 1/2 cup of the flour, the sugar, yeast, salt and warm water in a bowl and stir until dissolved.
2. Cover and let sit in a warm place for 10 minutes or until bubbles appear and mixture is slightly increased in volume.
3. If this doesn't happen, throw out and start over with new yeast.
4. Sift the paprika, cornmeal and remaining flour into a bowl.
5. Add the oil, then stir in the yeast mixture.
6. Mix to a firm dough and knead until smooth.
7. Cover and leave in a warm, draft-free spot for 20 minutes.
8. Preheat oven to 350F and lightly grease two baking trays.
9. Divide dough into 16 portions, then roll each into a ball.
10. Flatten each ball into 3 inch rounds and place on the greased baking trays.
11. Brush with egg and sprinkle with sesame seeds.
12. Cover and set aside for 10 minutes, or until puffed up.
13. Bake for 12 minutes or until golden.
14. NOTE: for a different look, use a mixture of white and black sesame seeds.

whole wheat flour, caster sugar, salt, yeast, water, sweet paprika, cornmeal, oil, egg, sesame seeds

Taken from www.food.com/recipe/moroccan-flatbread-502994 (may not work)