Folded Moroccan Square Flatbreads with Semolina and Butter

What you need

• 340 g (2 3/4 cups) all-purpose flour
• 90 g (1/2 cup) fine semolina, for the dough
• 2 tsp sugar
• 2 tsp salt
• 1 tsp instant yeast
• 300 ml (1 1/4 cups) warm water, plus a little more if needed
• 120 ml (1/2 cup) vegetable oil, for the hands, the surface and the pan
• 60 g (4 tbsp) unsalted butter, very soft
• 50 g (1/4 cup) fine semolina, for sprinkling between the folds

Method

Restated from the original video

1. 1

   Mix the flour, 90 g semolina, sugar, salt and yeast in a large bowl.

2. 2

   Add the warm water and mix into a soft dough. Add a spoonful more water if it feels dry, or a spoonful of flour if it sticks to your hands.

3. 3

   Knead on a lightly floured surface until smooth and elastic, 10 min by hand or 5 min in a stand mixer with a dough hook.

4. 4

   Oil your hands and divide the dough into 10 balls the size of golf balls. Coat them with oil, set them on an oiled tray, cover and rest for 20 min.

5. 5

   Oil the work surface well. Press one ball out with oiled fingers into a very thin, almost see-through square, working from the center outward.

6. 6

   Smear the sheet with a thin layer of the butter and sprinkle it with the 50 g of semolina.

7. 7

   Fold the sheet into thirds like a letter, then fold the strip into thirds again to make a small square.

8. 8

   Shape the remaining balls the same way, setting the squares on the oiled tray. Rest them for 10 min.

9. 9

   Heat a heavy skillet over medium heat with a thin film of oil.

10. 10

    Press one square out with oiled fingers into a thin square about 15 cm (6 in) wide. Do not push hard, or the layers will fuse together or tear.

11. 11

    Lay it in the hot skillet and cook until golden and crisp at the edges, 2-3 min per side. Add a little oil if it will not brown.

12. 12

    Cook the rest, flattening each square just before it goes in the pan. Serve hot, or cool and freeze for reheating.

Imported from marocmama.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.