Prep 20 mins
Cook 20 mins
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.
- 4 tablespoons butter
- 1 cup olive oil
- 2 lbs fine-ground semolina flour
- 1 teaspoon salt
- 4 eggs, beaten
- 1⁄2 cup water
- Warm the butter and oil together.
- Add all the remaining ingredients and mix together, stirring vigorously.
- Knead the dough for 5 to 10 minutes.
- Oil a 10-inch skillet lightly with vegetable oil.
- 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.
- Fry over low heat for 10 minutes on each side, until light-brown.
- Serve at hot or at room temperature.
I halved the recipe since I was only making it for a family of 4. I found the dough easier to work with by making smaller discs to cook. I did think the olive oil was a little much but that may be just my personal preference. Made for Photo Tag