Moroccan Mlaoui Khamrine Flatbread
Ingredients
- 300g flour
- 140g fine semolina
- 1/2 teaspoon salt
- 10g fresh baker's yeast
- 120g warm milk
- 200g water
Feuilletage
- 50g melted butter
- 50g sunflower oil
- 30g fine semolina
Preparation
Mix the dough ingredients together and knead until smooth.
Let the dough rise in a warm place until doubled in size.
Divide the dough into portions, roll each out thinly, spread with the feuilletage mixture, and fold into layers.
Cook on a hot griddle or pan until golden brown on both sides.
Serving suggestions
Serve hot with honey and mint tea.
