← Nouns Cooking · Moroccan

Ingredients

• 250 g fine semolina
• 200 g plain or bread flour
• 2 tsp Sugar
• 1½ tsp Salt
• ¼ tsp dried yeast (optional)
• 300 ml warm water
• 150 ml vegetable oil
• 80 g Butter, very soft
• 50 g fine semolina, for sprinkling

Method

1. Mix the semolina, flour, sugar, salt and yeast, add the water and knead for 10 min to a smooth, soft dough.
2. Divide into 12 balls, coat them in oil, cover and rest for 15 min.
3. On an oiled surface, stretch a ball into a very thin sheet. Brush with butter, sprinkle with semolina, then roll it up into a long rope. Coil the rope into a tight snail and tuck the end underneath. Repeat, then rest the coils for 10 min.
4. Flatten each coil with an oiled palm into a round about 12 cm wide.
5. Cook in a heavy frying pan over medium heat for 2–3 min per side, until golden. While hot, scrunch each one gently between your hands to open up the flaky layers.
6. Serve warm with honey butter, cheese or olive oil.

Tips

• Contains wheat and dairy. Shaped coils can be frozen on a tray, then cooked from frozen over slightly lower heat.

Sources

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

Taste of Maroc The Mediterranean Dish