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Semolina flatbreads

Author
Cookinero 28 Mar 2025
5620
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

Semolina flatbreads

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

Semolina flatbreads

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

Yes, you can substitute all-purpose flour with whole wheat flour, but the texture may be denser. Use a 1:1 ratio and add a bit more water if the dough feels too dry.
Store cooled flatbreads in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a dry pan or microwave before serving.
For a gluten-free version, replace the regular flour with a gluten-free flour blend and ensure your semolina is gluten-free. The texture may vary slightly, so adjust water as needed.
Reheat them in a dry skillet over medium heat for 1-2 minutes per side or wrap them in a damp towel and microwave for 20-30 seconds to retain moisture.
Yes! Freeze uncooked dough balls wrapped tightly in plastic for up to 1 month. Thaw before rolling. Cooked flatbreads can be frozen in layers separated by parchment paper for up to 3 months.
Serve them warm with dips like hummus or tzatziki, as a side to curries, or even as a wrap for sandwiches or kebabs. They’re versatile!
Absolutely! Use a light brush of oil or omit the butter entirely. The flatbreads will still be tasty but slightly less flaky.
This process creates thin, flaky layers by trapping butter between folds, similar to puff pastry. It adds texture but can be skipped for simpler flatbreads.

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