Breakfast - Small Semolina Gridle Breads - Morocco

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Small Semolina Gridle Breads - Morocco

2 scant cups (14 ounces) pasta flour

1 cup (6 ounces) coarse semolina, (see Tips, below,

for mail order information)

1 stick plus two tablespoons unsalted butter, 5

ounces, melted and cooled

4 teaspoons sugar

1/2 teaspoon salt

1 small sweet onion, halved

 

 

 

 

1. In a mixing bowl, combine the pasta flour and

semolina. Add the stick of melted butter and rub the

mixture together with your hands until sandy. Mix in

the sugar and salt. Mix 1/2 cup of water into the

dough; it should be crumbly. Let stand a few minutes,

then gradually add more water until you have a soft

dough, about 1 cup in all.

 

2. Transfer to a food processor and pulse 30 times to

blend. The texture should now be very soft and moist.

Turn the dough out onto an unfloured work surface.

Using lightly buttered hands, knead it until silky, 1

to 2 minutes. Cover the dough loosely and let rest for

at least 30 minutes.

 

3. Preheat a cast-iron grill or a ridged pan over

medium heat. Preheat the oven to 250°F. Lightly grease

the cut side of the onion with melted butter or oil

and quickly rub the heated pan. Cut the dough into 12

equal pieces. On a buttered or oiled baking sheet,

press out one portion of the dough into a 5-inch

round. Cover loosely with plastic and repeat to form

the remaining flatbreads. Grill the breads, one at a

time, until they are golden and speckled with black

spots, turning once; it should take 4 minutes total.

Serve the breads hot off the grill, or wrap in foil

and keep them warm in the oven for up to 30 minutes.

 

Makes 12 five inch rounds

 

Author: The Slow Mediterranean Kitchen | © 2003

by Paula Wolfert

Source: Epicurious.com

Formatted by Chupa Babi: 11.25.07

 

 

 

Paula Wolfert shares her tips with Epicurious:

• Darker than olive oil, with a reddish tint, argan

oil will impart a rich, nutty, earthy flavor to the

griddle breads. This traditional Moroccan ingredient

comes from the nuts of the argan tree, which grows

only in southwestern Morocco. The oil is available at

www.berbersources.com and www.exoticaoils.com. Since

it takes approximately 12 hours to extract a liter of

oil from the nuts, it's an expensive — but inimitable

— ingredient. It can also be used as a finishing oil

for vegetables or lentils.

 

• Wolfert cautions against substituting other types of

flour in this recipe: The combination of fine semolina

(pasta flour) and course semolina is essential to the

bread's distinctive texture. Coarse semolina is

available at www.kalustyans.com or from Todaro

Brothers (877-472-2767 or eat).

 

Here's a fast bread for slow foods. Small as a

pancake, these easy-to-make, grainy-textured griddle

breads are similar to those sold on the streets of

Casablanca and Tunis. No yeast is required. A

combination of coarse semolina and fine pasta flour

provides a butter-colored interior and blotchy black

exterior.

 

Serve these breads as a hot hors d'oeuvre with North

African herb or tomato jams or for breakfast brushed

with butter or argan oil and honey.

 

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