One Moroccan griddle bread with thin butter-and-semolina layers, made by stretching and folding an unleavened dough.
1 tspButter
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13 gSemolina Flour
2 tbspWater
0.5 cupFlour
1 gSugar
1.5 tspCooking oil
To tasteSalt
Mix all the flour, 10 g semolina, sugar, salt and water. Knead by hand for 8 minutes until smooth and elastic. Coat the single dough ball with 1 ml oil, cover and rest for 20 minutes.
Spread 4 ml oil over a clean board and your hands. Stretch the dough gently into a thin circle about 28 cm wide. Dot with half the butter and sprinkle with half the remaining semolina. Fold into thirds, then repeat the butter and semolina on the strip and fold into thirds again, forming a square. Cover and rest for 10 minutes.
Pat into a 13 cm square. Heat the remaining 2 ml oil in a nonstick pan over medium heat. Cook for 6-8 minutes, turning repeatedly, until golden and cooked through. Cool for 2 minutes, then gently flex to loosen the layers. Serve the whole bread as one portion.