Crispy Moroccan Crêpes

 

Crispy Moroccan Crêpes

 

2 cups (250 g) all-purpose (plain) flour

 

½ teaspoon salt

 

1 cup (250 ml) water

 

5 tablespoons olive oil

 

1 tablespoon khli’, chopped 1 clove garlic

 

Sift the flour into a mixing bowl with a pinch of the salt. Add water, 2 tablespoons of the oil, and knead until dough becomes elastic. Let the dough rest for 20 minutes.

 

In the meantime, heat the remaining oil in a saucepan and sauté the khli’, crushed garlic, and remaining salt. Simmer 15 minutes.

Divide the dough into approximately ten pieces, each the size of a table tennis ball. Flatten each one on an oiled surface to form a disk. Place 1 teaspoon of filling on each disk. Fold in the sides to form a square. Brush the top with oil and set aside. Heat a pan and brown the squares, 3 minutes each side.