This bread is made on the stovetop instead of baked in the oven. It’s typically a breakfast bread though eaten at all times of the day. It’s my personal favorite of all Moroccan breads because it’s so versitile and I prefer soft to crunchy textures.
INGREDIENTS
◊ 4 cups all purpose flour
◊ 1 cup semolina flour + extra for dusting
◊ 1 teaspoon salt
◊ 1 teaspoon sugar
◊ 2 tablespoons yeast
◊ 3 tablespoons melted butter
◊ 2 cups warm water
DIRECTIONS
◊ In a large bowl combine all-purpose flour, semolina flour and salt.
◊ In a small bowl whisk together yeast, sugar and enough warm water to cover the yeast. Allow to sit for 5 minutes until it bubbles.
◊ Pour the yeast into the flour mixture along with the melted butter.
◊ Begin kneading and slowly add more of the warm water to create the dough.
◊ Knead for five minutes and allow dough to rest for 15 minutes.
◊ Divide dough into equal size balls and allow to rest again for 15-20 minutes to rise.
◊ Heat a skillet to medium heat.
◊ After dough has risen, flatten one ball at a time to a thickness of 1/4” and place on hot skillet.
◊ Cook, turning several times so that each side is golden brown.
◊ Cool on a wire rack. They are best eaten hot but can be stored up to two days at room temperature, longer if frozen.
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