← Nouns Cooking · Moroccan

Ingredients

• 300 g fine semolina
• 200 g medium semolina, plus extra for dusting
• 1½ tsp Salt
• 60 ml Olive oil
• 250 ml warm water (roughly)

Method

1. Mix both semolinas and the salt in a big bowl, then rub in the oil with your fingertips for 2–3 min until the mixture feels like damp sand.
2. Add the warm water a little at a time and knead for 5–10 min to a smooth, firm dough that does not stick to your hands.
3. Divide into 3 balls, cover with a cloth and rest for 15 min.
4. On a surface dusted with semolina, press each ball out into a round about 1 cm thick and 20 cm wide. Prick all over with a fork.
5. Cook one at a time in a heavy dry frying pan or griddle over medium-low heat for 8–10 min, turning every couple of minutes, until golden-spotted on both sides and cooked through. Wrap in a cloth to keep warm.

Tips

• Contains wheat. For kesra rakhsis, the soft leavened version, add 1 tbsp dried yeast to the dough and let it rise for 1 hour.
• Sprinkle sesame or nigella seeds on top before cooking for extra flavour.

Sources

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

196 flavors Amour de Cuisine (French)