We are working on Moroccan Cuisine, and for today I have a Moroccan pancake or a bread which is also called Rghaif . The bread is made from all purpose flour and semolina . Oil and butter are lavishly used which makes the bread very soft .
The msemen is just like our paratha , square shaped , the Punjabi style , but made with maida . These are actually patted with hands and not rolled , but I rolled these for the final shape . They tasted just like our Indian Parathas . I served these with honey , the traditional Moroccan way . The recipe can be scaled down to make a small batch. Moroccons have yet another interesting bread called Harcha , which is made from semolina. Any of their breads taste awesome with the Coriander Yogurt Dip.
31/2 cups flour
1/2 cup fine semolina
2 tsp sugar
2 tsp salt
1/4 tsp yeast
Warm water to bind the dough
For folding and cooking msemen
11/2 cups vegetable oil
1/2 cup semolina
1/4 cup butter
Dough and Making
Mix all ingredients under dough.
Add warm water and make a soft dough, the dough should not be sticky.
However if the dough is sticky add flour gradually.
Transfer the dough on a working surface and knead the dough until smooth and elastic. This shall take about 10 minutes.
Apply oil and then pinch out medium sized balls.
Cover and keep aside for 10-15 minutes.
Roll the balls into a disc.
Apply oil , spread semolina.
Now fold the right side, bringing the end to the centre , similarly fold all sides , thus forming a square .
Roll a little maintaining the square shape and cook on a griddle .