1 cup semolina flour
1 cup white flour
1 teaspoon salt* if watching sodium intake omit the salt
1 cup warm water
Butter 1 stick soften
Olive oil 1/2 cup to pour over soften butter
Olive oil as needed for coating hands and dough
Place the flour and salt in a kitchen aide mixer mix with your hand until combined make a well in flour and add water then using a dough hook mix until blended then beat on high for 15 minutes once throughly mixed take dough out and oil well and let sit for 15 minutes then divide into ball I do 6 for this recipe coat balls in oil let rest for 15 minutes then take one ball oil hands well and surface your working on .
Note you can mix this by hand it just tires the arms and takes a while longer you mix the liquid into the flour then knead it for 15 minutes
Using hands and some of the oil and butter flatten and stretch thinly without breaking once thin rub butter and oil onto it sprinkle with a bit of semolina flour and fold into thirds thin roll into round rolls and stretch the ends and tuck into the center then set aside after you oil it , repeat until done.
Note some people just fold and make square instead of rolling into tubes and flattening either way is fine I’ll post pictures of both
To cook use a cast iron pan or if you have a Moroccan bread pan for stove top cooking use that a griddle will also work.
Heat over medium heat pan is hot enough when a few small drops of water dance and disappears
If doing the round kind flatten to about 1/4 thick cook until golden brown on one side flip and cook until golden brown
Ways to serve
Serve hot with tea can put jelly on it ,
Serve as base for marshooes the chicken recipe tear into small pieces https://diaryofarevertmuslimah.wordpress.com/2020/04/02/marshooes/
Can store in freezer and reheat later if doing this make sure they are completely cooled down and place waxed paper between the breads then wrap in plastic wrap and place in gallon size zipper freeze bag and freeze
To thaw take out and place on counter once thawed can warm on stove top or oven
Note there’s a variation to this recipe where you add 1 teaspoon yeast and follow the same directions