Argan oil is found exclusively in the South of Morocco and is known for its many health and dietary benefits. It is extracted from the kernels of the argan tree.
I buy it every time I go to Morocco from artisans who process it manually. It has a somewhat sweet, nutty flavor and a light yellow color that is similar to that of olive oil.
It is available online and can be substituted by walnut or sesame oil, or even by honest-to-goodness olive oil.
You can use any flatbread for this recipe. Gyro, naan or pita breads are all great for toasting.
I used gyro bread which I like better than pita bread because it is a little thicker and doughier. Pita is thinner and will make harder and crispier toasts, similar to chips.
I thought these Toasted Flatbread with Argan Oil and Herbs would be a perfect accompaniment to the different appetizers I posted this week.
You could top your bread with different herbs, grated cheese, sesame seeds, or zaatar (a mix of dried herbs, spices, and ground sesame available at Middle Eastern stores).
Toasted Flatbread with Argan Oil and Herbs
Makes 16 pieces
- 2 gyro flatbreads
- 4 tablespoons argan oil, or another oil of choice
- Sea salt, to taste
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
Brush the flatbreads generously with oil on both sides and sprinkle them with sea salt, oregano, and thyme.
Cut each bread into 8 triangles. Arrange the bread triangles in a single layer on a baking sheet, and bake for 12 minutes, turning the bread over halfway through the baking.
Bake longer if you’d like crispier toasts.