Sourdough Moroccan Amlou Almond Butter Flatbread
A North African-inspired sourdough flatbread topped with warm amlou—a silky blend of roasted almond butter, honey, and argan oil finished with fleur de sel. The tangy sourdough provides a sophisticated base for this sweet, nutty spread, creating a breakfast or dessert flatbread that's both indulgent and elegant.
- Prep
- 15 min
- Cook
- 18 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 3 min
- Makes
- 4 flatbreads (one per person)
Steps
Before you start
- Have your sourdough starter fed and bubbly, ready to use
- Measure out all amlou ingredients and have them within arm's reach of the stovetop
- Preheat your oven to 475°F (245°C) with a baking sheet inside for 15 minutes
- Line a separate baking sheet with parchment paper for the flatbreads
Warm the amlou base
- In a small saucepan over low heat, combine the almond butter, honey, and argan oil.
- Stir constantly with a wooden spoon for 2–3 minutes until the mixture is warm, glossy, and fully combined.
- Do not let it smoke or bubble—keep the heat gentle.
- Remove from heat and stir in the fleur de sel.
- Set aside to cool slightly while you prepare the flatbreads.
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Ready when: Mixture is warm, glossy, and fully blended; not smoking
Tip: Keep heat very low to preserve the delicate flavor of argan oil—it burns easily and becomes bitter.
Shape the flatbreads
- Working on a lightly oiled cutting board, gently stretch each piece of sourdough dough into a 6–7 inch (15–18 cm) round or oval, about ½ inch (1 cm) thick.
- Handle the dough loosely to avoid toughening it.
- Brush both sides lightly with olive oil and season the tops with a pinch of fine sea salt.
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Ready when: Dough is stretched into even rounds about ½ inch thick
Tip: Let the dough relax between stretches if it springs back too much; a 2–3 minute rest helps it cooperate.
Bake the flatbreadsOven 475°F / 245°C
- Place the shaped flatbreads directly on the preheated baking sheet (the one that's been in the 475°F/245°C oven for 15 minutes).
- Bake for 8–10 minutes until the bottoms are golden-brown and the surfaces are light brown with a few charred spots.
- The edges should puff slightly and the dough should feel firm when pressed gently.
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Ready when: Bottoms are golden-brown, surfaces light brown with some charring; edges puff slightly; dough feels firm
Tip: Watch carefully after 7 minutes—sourdough can go from perfect to over-baked quickly at high heat.
Finish with amlou
- Remove the hot flatbreads from the oven and immediately spread 3–4 tablespoons (40–50 g) of the warm amlou onto each one, working quickly while the bread is hot so the spread melts slightly into the surface.
- The warmth of the flatbread will thin the amlou just enough for even coverage.
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Ready when: Amlou is spread evenly over all four flatbreads and lightly melted into the warm bread
Tip: If the amlou stiffens before you finish spreading, return it to low heat for 30 seconds to loosen it again.
Cool and serve
- Let the flatbreads rest on the baking sheet for 2–3 minutes so the amlou sets slightly, then transfer to a serving plate.
- Serve warm or at room temperature.
- The amlou will firm up as it cools, creating a spreadable, fudgy texture.
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Ready when: Flatbreads are cool enough to pick up; amlou is no longer liquid but still soft
Good to know
Tips
- Amlou is best served warm or slightly warm—the spread becomes thicker and more luxurious as it cools, making it less spreadable but more elegant for eating with your hands.
- Make extra amlou and serve it separately as a dip for bread or fresh fruit; it keeps well and elevates any breakfast or dessert.
- This flatbread celebrates the quality of its ingredients—use the best almond butter, honey, and argan oil you can find. The simplicity means every flavor matters.
- Sourdough dough that's 2–3 days old has developed better flavor than fresh dough; plan ahead or use a reliable starter to ensure good rise and tang.
Storage & reheating
Store leftover flatbreads wrapped in foil at room temperature for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5 minutes to restore softness. Amlou can be stored separately in an airtight container at room temperature for up to 2 weeks; stir before reusing.
Substitutions
- argan oil (food-grade) → walnut oil or hazelnut oil. Argan oil is authentic and has a distinctive nutty flavor, but walnut or hazelnut oil provides a similar richness if argan is unavailable or too expensive.
- natural roasted almond butter (unsweetened) → tahini or peanut butter. Tahini will make this more Middle Eastern than Moroccan; peanut butter changes the flavor significantly but works in a pinch.
- raw honey → date paste (homemade by blending soaked dates). Historically authentic to North Africa and adds complexity; use 1:1 by weight as a replacement.
- fleur de sel → maldon sea salt or fine sea salt. Fleur de sel's delicate flavor and texture are ideal, but any high-quality flaky salt works if needed.
