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Moroccan Flaky Semolina Bread
Moroccan flatbread made with extra‑fine semolina and type 45 flour, flaky, crispy on the outside and soft on the inside. Ideal for Ramadan ftour, served with tea, honey, cheese or olives.
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Critical Success Points
- • Sift the flours to avoid lumps
- • Knead the dough long enough (8‑10 min)
- • Observe the resting times (10‑15 min)
- • Roll the dough very thinly before folding
- • Very quick cooking (≈20 s per side) to retain the flakiness
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Use gloves or a long handle to flip the flatbreads to prevent burns.
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