Moroccan Flaky Semolina Bread

Ingredients

• 300 g Extra‑fine semolina (Sift before use)
• 300 g Type 45 flour (Sift together with the semolina)
• 1 c. à café Salt
• 1 c. à café Sugar
• 0.5 g Dry baker's yeast (A small pinch, less than one gram)
• 340 g Warm water (Corresponds to 350 ml, room temperature)
• 100 g Unsalted butter (Cut into small cubes, to incorporate during folding)
• 30 ml Sunflower oil (For greasing the work surface, dough and pan)

Instructions

1. Sift the flours

   Sift the extra‑fine semolina and type 45 flour into the robot bowl. Add the salt, sugar and the pinch of baker's yeast.

   Time: PT5M

2. Incorporate the water

   Pour the warm water in two portions while mixing on low speed so the dough begins to form.

   Time: PT5M

3. Knead the dough

   Knead the dough for 8 to 10 minutes on medium speed until it is smooth, supple and slightly elastic.

   Time: PT10M

4. Dough resting

   Lightly oil a dish, place the dough in it, cover with plastic wrap and let rest 10‑15 minutes at room temperature.

   Time: PT12M

5. Divide into balls

   Divide the dough into 80‑100 g balls (about 10 balls). Brush each ball with a little oil.

   Time: PT5M

6. Rest the balls

   Place the balls on the oiled dish, cover again with plastic and let rest 10 minutes.

   Time: PT10M

7. Roll, butter and fold

   On a lightly oiled work surface, roll each ball very thinly. Lightly sprinkle with semolina, place a few butter cubes, fold like a wallet (three folds). Repeat the process for each ball.

   Time: PT10M

8. Heat the pan

   Heat a cast‑iron or non‑stick pan over medium heat, add a drizzle of oil.

   Time: PT2M

9. Cooking the flatbreads

   Place a flatbread in the pan, cook for 20 seconds, add a drizzle of oil, flip and cook another 20 seconds. Remove and place on paper towel. Repeat until the dough is exhausted.

   Time: PT10M

10. Serving

    Serve the hot flatbreads with mint tea, honey, fresh cheese or olives.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Extra‑fine semolina: Medium semolina
• Instead of Type 45 flour: All‑purpose flour
• Instead of Sugar: Cane sugar
• Instead of Dry baker's yeast: Fresh yeast (2 g)
• Instead of Unsalted butter: Vegetable margarine
• Instead of Sunflower oil: Light olive oil

Equipment Needed

• Stand mixer or large bowl
• Sieve or fine strainer
• Kitchen scale
• Rolling pin
• Cast‑iron or non‑stick pan
• Spatula or kitchen tongs
• Plastic wrap
• Paper towel
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Sift the flours to avoid lumps
• Knead the dough long enough (8‑10 min)
• Observe the resting times (10‑15 min)
• Roll the dough very thinly before folding
• Very quick cooking (≈20 s per side) to retain the flakiness

Chef Tips from the Video

• Use fine semolina of the brand “Renard” for a lighter flakiness.
• A drizzle of lightly lemon‑scented water in the dough gives a slight acidity that balances the sweet taste.
• For a more authentic flavor, serve with fresh goat cheese and a drizzle of euphorbia honey.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Warm slightly before serving.

Freezer: Wrap each flatbread in plastic wrap then place in a freezer bag. Last up to 1 month. Defrost and reheat in a pan.

Room temperature: Consume the same day, otherwise the texture becomes less soft.

Make-Ahead Tips

• Prepare the dough the day before, cover and keep it in the refrigerator; let it come to room temperature before shaping.
• The flatbreads can be cooked ahead of time and quickly reheated in a pan or oven.