Fine durum wheat semolina (finot/semoule extra fine)75 g
All-purpose flour150 g
Sugar½ tsp
Salt½ tsp
Warm water125 ml
Neutral vegetable oil~2 tbspest.
Softened butter50 g
Vegetable oil (for butter mixture)2 tbsp
Fine durum wheat semolina (for butter mixture)3 tbsp
Baking powderOptional, but recommended for better layering½ tsp
Honey or almond and argan paste (amlou)For serving
~2-3 tbspest.
Steps
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1
Combine dry ingredients (flour, semolina, sugar, and salt). Gradually add warm water and knead for 5–7 minutes until the dough is smooth and elastic.
2
Oil the dough and wrap it in plastic film, then let it rest for 30 minutes. Divide into balls of roughly 60g each and let them rest for another 10 minutes.
3
Mix softened butter with vegetable oil, fine semolina, and baking powder (optional) until you have a smooth paste.
4
On an oiled work surface, stretch each dough ball with your fingertips until very thin and translucent. Spread a teaspoon of the butter mixture evenly over the surface, fold one edge inward to form a rectangle, then fold the two sides over to form a square.
5
Let the folded dough rest for a few minutes. Just before cooking, gently flatten each square to about 5mm thickness.
6
Cook in a lightly oiled non-stick pan until both sides are golden brown, about 1 minute per side. You should see small air bubbles forming, which indicates good layering.
7
Serve immediately while hot and crispy on the outside with a soft, tender interior. Pair with honey or almond and argan paste.
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