Moroccan Pancakes

prep 20 mins, plus resting cook 20 mins
  • 500 g (1 lb) bread flour
  • 150 g (5 oz) ground wheat or fine semolina
  • ½ packet fast-action dried yeast
  • ½ teaspoon salt
  • 200 ml (7 fl oz) tepid water
  • 100 g (3½ oz) butter, melted
  • 5 tablespoons groundnut oil
  • sugar or honey, to serve

Mix together all the dry ingredients in a large bowl and add the water little by little, working it in until you have a very supple dough. Allow it to rest for 5 minutes.

Divide the dough into pieces the size of a tennis ball and place them on an oiled worktop. Leave to rest for a further 5 minutes.

Melt the butter and mix with the oil. Coat your hands in the mixture and, taking each ball in turn, stretch the dough into a large, very thin, almost transparent, disc.

Coat your hands again in the butter and oil mixture, fold the discs in three, then into three again to form a square, tuck in the ends, and leave to rest for 10 minutes.

Cook each parcel in a hot frying pan for 1 minute, turning over halfway through. Serve hot, with either sugar or honey.

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