MA
Morocco
Africa
MA
Layered Moroccan flatbreads with crisp golden surfaces and soft chewy centers, cooked in a skillet and served warm.
35 min + 30 min rest
30 min
8 flatbreads
Medium
1 hr 5 min + rest
2 cups (240 g) all purpose flour 1 cup (170 g) fine semolina 1 tsp fine salt 1 tsp granulated sugar 1/2 tsp instant yeast 1 1/4 cups (300 ml) warm water 1/3 cup (80 ml) neutral oil 4 tbsp (56 g) unsalted butter, melted 1/3 cup (55 g) fine semolina, for shaping
1. Mix flour, semolina, salt, sugar, and yeast. 2. Gradually add warm water and knead for 8 to 10 minutes until smooth and elastic. 3. Divide into 8 balls, coat lightly with oil, cover, and rest for 30 minutes. 4. Mix the oil and melted butter. 5. Oil the work surface. Stretch one ball into a very thin square. 6. Brush with the oil mixture and sprinkle with semolina. 7. Fold the left and right thirds toward the center, then fold the top and bottom thirds to form a square. 8. Repeat with the remaining dough and rest the squares for 10 minutes. 9. Flatten each square to about 6 inches wide. 10. Cook in a skillet over medium heat for 3 to 4 minutes per side until golden and cooked through.
SCHNAX TIP
Oil your hands instead of adding extra flour while shaping. Resting the dough makes it easier to stretch.