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Semolina flatbreads
We suggest making puff Moroccan flatbreads from flour and semolina without yeast. They are baked in a frying pan, so this recipe is suitable even for those who do not have an oven. Semolina added to the dough absorbs moisture perfectly. Thanks to this, it is very easy to knead. And the finished semolina flatbreads are airy and thin. This is a great option for those who love puff pastries. It is very easy to make flatbreads with semolina according to our recipe.
How to cook Semolina flatbreads
Step 1
Start making semolina cakes. Add 1 cup of semolina, salt and baking powder to the previously sifted flour. Mix everything well. After that, pour in water in a thin stream, stirring with a spoon at the same time. When there is no liquid left, start kneading the dough with your hands. You can do this directly in the bowl, or on a tabletop sprinkled with flour. Set the dough aside, covering it with a towel beforehand.
Step 2
Go back to the dough. Divide it into 10 equal parts and roll small balls. Stretch the dough with your hands, smoothing it out until it becomes transparent. Sprinkle the dough with a little flour. Roll it up as if you were folding a bed sheet. You will get square blanks. Grease it with butter and roll it out again. Repeat this action 2 times. Step 3. Fry the flour and semolina flatbreads in a frying pan. To do this, put it on the fire without greasing it. Heat it up. Put the flatbreads in and fry on both sides for 3-4 minutes.
Semolina flatbreads - FAQ About Ingredients, Baking Time and Storage
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