"The flatbreads I became devoted to in Saudi Arabia are nothing like this semolina bread that accompanies tagine in Marrakech." In her book, The Food of Morocco, Paula Wolfert describes this unique flatbread as "so popular in the city that you can find it sold almost everywhere by street vendors. It has a texture that can soak up the spicy tagine juices, and a remarkable flavor that had my family begging for me to make more. It’s so good that I have seriously looked into buying semolina flour in bulk". WOW. Prep time includes rising time.