← Nouns Cooking · Moroccan

Ingredients

• 1 tbsp dried yeast
• 1 tbsp Sugar
• 350 g Strong bread flour
• 250 g fine semolina (plus extra for dusting)
• 100 g wholemeal flour (or more white flour)
• 2 tsp Salt
• 3 tbsp Olive oil
• 450 ml warm water

Method

1. Stir the yeast and sugar into 100 ml of the warm water and leave for 5 min until foamy.
2. Mix the flours, semolina and salt in a large bowl. Add the oil, the yeast mixture and most of the remaining water and knead for 10 min to a soft, smooth, slightly tacky dough, adding the last of the water if needed.
3. Cover and leave to rise in a warm place for 1 hour, until doubled.
4. Divide into 20 balls. On a semolina-dusted surface, roll each into a round about 10 cm wide and 5 mm thick. Cover with a cloth and rest for 15 min.
5. Heat a heavy frying pan or griddle over medium-low heat with no oil. Cook 3 or 4 at a time for 2–3 min per side, turning a few times, until puffed and lightly speckled. Wrap in a tea towel to keep soft.
6. Split open and stuff with kefta, tuna salad, cheese or honey.

Tips

• If they will not puff, the pan is too hot or too cold; aim for gentle, steady heat.
• They freeze well; reheat in a dry pan or toaster.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Amira's Pantry