Flatbread, Moroccan Style

  • 1 C flour
  • At least 3/4 C semolina flour
  • 1/2 t salt
  • About a half cup of warm water
  • 4T vegetable oil
  • 2T melted butter

Place flour, salt, warm water and 2T of the oil in a large bowl. Mix with hands until smooth. If it’s too dry, add a bit of warm water. If it’s too sticky, add a bit of semolina flour. Then dust a counter or board with semolina flour and knead for 8 to 10 minutes.

Grease a sheet pan with oil. Divide the dough into 9 pieces, roll into a ball, and lightly rub each one with oil before you place it on the sheet pan. Cover with towel or plastic wrap and set in a warm place for about a half hour.

In a small bowl, the remaining 2T oil and 2T melted butter. Generously oil your work surface and place one ball of dough on it. Flatten it slightly and spoon a half teaspoon of the butter-oil on top. Flatten it more with your hands, until you have about a 10-inch circle. Sprinkle a bit of semolina flour over it.

Fold the top third down and the bottom third up, then fold the left third in and the right third over that. You’ll have a little square. Place the squares back on the oiled sheet pan and cover with another (clean) towel or plastic wrap.

Lightly oil and heat a cast-iron or nonstick pan over medium-high. Meanwhile, transfer one folded flatbread to your work surface, spoon another 1/2 t of the butter mixture on top, and flatten it out to a 6-inch square. Cook it on the heated pan, turning it over a few times, until it turns golden and starts to puff up. It will take about a minute to a minute and a half; add more oil if necessary. Remove to a plate and cover with a towel to keep warm. Repeat with the remaining dough.

These are known as “msemen.”