Msemen - Moroccan square pancakes

Mix the dry ingredients into a large bowl. Add water mix it into a dough.

• 440 g Flour — kcal
• 90 g Fine Semolina — kcal
• 2 tsp Sugar — kcal
• 2 tsp Salt — kcal
• 0.25 tsp Dry yeast — kcal

Knead the dough by hand until smooth, soft and elastic. Adjust the water or flour amount to avoid the dough being stickey.

Divide the dough into balls in the size of small plums. Do ensure that the top of the balls are smooth. Transfer them into an oiled tray and cover them loosely with cling film and leave them to rest for about 10-15 minutes. While you wait, you can prepare the workingarea.

Prepare and heat a pan to medium heat. Generously oil your hands and worksurface. Oil your hans Dip a dough ball in oil, place it in the center of your workspace. Using a light touch and a quick sweeping motion, from the center and outward, spread the dough until it is almost paper-thin, in the shape of a circle(not very important). Place dots of butter around on the flattened dough and sprinkle some semolina over it. Then you can fold the dough into thrids, like a letter until it forms an oblong rectangle. Spread some dots of butter and sprinkle semolina again and fold it, until it is square. Transfer the folded dough into an oiled tray. Repeat the process for each of the dough balls.

• 220 ml Olive oil — kcal

Heat a frying pan or griddle to medium heat. While it is heating up, start with your first msemen and pat the dough firmly until it's about double the original size. Try to do it in order, as then they get to rest more. Now you put it into the frying poan/griddle, flip it to the other side when the surface has started to bubble and become somewhat cooked through. Repeat the process for each of them.