A swirl of buttery layers that gets fried in a pan. Made with 50% semolina and 50% bread flour. Eat warm when it gets out of the pan. So good on its own that you really don't need anything except iced tea or a glass of wine with it.
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No plate needed, I'd be afraid if I set it down, someone would snitch it. These look soooo satisfying.
Cathy
Butter and honey for breakfast with these. It reminds me of my favorite scallion pancake. Now for the ultimate "flaky" pancake, I don't know if still qualifies as flaky; have you tried to make a razzat al kadi? It has a very interesting technique for forming layers or I should say threads.
Now you've got me scouring the internet for recipes. I don't know razzat al kadi, but will soon! Thank you.
Is it possible to have your recipe
Thanks
I found the recipe on this site: http://multinationalcook.blogspot.com.au/2014/06/buttered-mkhamer-moroccan-flatbread-to.html
It has good pictures and instructions in the blog. Enjoy!
Anne-Marie, I tried these today and had a ball making them. The dough is soft and bouncy, and has that wonderful golden color from the semolina. Once 'baked', they pull apart into layers, making them ready for dipping or just fun to eat.
I followed the recipe, except for adding 25 g Tahini and making 8, rather than the 4-6 described. They were plenty big enough and could even be smaller if used as a sandwich.
Thank you for introducing them to us!
You're welcome Cathy. I also made 8 mkhamer and, as you say, they could easily be a bit smaller.