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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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During my recent visit to Morocco, I enjoyed this Berber flatbread on several occasions and even watched my host make a loaf for me on one occasion. Her version had no butter in it and more water and I wish I'd been more careful about writing down her process. This recipe comes from the web and is attributed to The Great Book of Couscous by Copeland Marks. I am making this untried recipe public in hopes that someone with better knowledge of the cuisine can offer feedback. Ingredients:
4 tablespoons butter |
1 cup olive oil |
2 lbs fine-ground semolina flour |
1 teaspoon salt |
4 eggs, beaten |
1/2 cup water |
Directions:
1. Warm the butter and oil together.
2. Add all the remaining ingredients and mix together, stirring vigorously.
3. Knead the dough for 5 to 10 minutes.
4. Oil a 10-inch skillet lightly with vegetable oil.
5. Take 1/3 of the dough and form in into a ball, then press the ball into the skillet with your fingers to shape a round, flat disc, not quite 1/2 inch thick.
6. Fry over low heat for 10 minutes on each side, until light-brown.
7. Serve at hot or at room temperature.
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