Moroccan Pan-Cooked Pocket Breads

What you need

• 400 g (3 1/4 cups) plain flour, plus extra for dusting
• 100 g (3/4 cup) fine semolina
• 7 g (2 1/4 tsp) active dry yeast
• 10 g (2 tsp) sugar
• 1 1/2 tsp salt
• 160 ml (2/3 cup) milk, lukewarm, about 35 °C (95 °F)
• 160 ml (2/3 cup) lukewarm water
• 3 tbsp olive oil

Method

Restated from the original video

1. 1

   Whisk the milk, water, yeast and sugar in a large bowl. Leave for 5 min until foamy.

2. 2

   Add the flour, semolina, salt and olive oil and stir into a rough dough.

3. 3

   Knead on a lightly floured surface for 10 min, or use a dough hook, until smooth, soft and elastic. The dough should be slightly tacky but not stick to your hands.

4. 4

   Shape the dough into a ball, put it in an oiled bowl and cover. Leave in a warm spot until doubled in size, 1 hr 30 min to 2 hr.

5. 5

   Punch down the dough and divide it into 6 equal pieces.

6. 6

   Shape each piece into a tight ball. Cover with a towel and rest for 10 min.

7. 7

   Roll each ball into a disc about 12 cm (5 in) wide and 1 cm (1/2 in) thick, dusting with a little flour. Cover and let rise for 20-30 min until airy.

8. 8

   Heat a heavy frying pan or griddle over medium heat. Do not add any oil.

9. 9

   Cook the discs one or two at a time, 3 min per side, flipping once. They are done when they balloon, are flecked golden-brown and sound hollow when tapped.

10. 10

    Wrap the finished breads in a clean towel to keep them soft. Serve warm, split open to fill or torn for dipping.

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