Mlaoui Recipes
MLAOUI
Meet mlaoui-msemen's rebellious younger brother-a flaky, skillet-fried Moroccan flatbread.
Provided by Nargisse Benkabbou
Yield Makes 9
Number Of Ingredients 8
Steps:
- Mix the all-purpose flour, 1¼ cups semolina and salt together in a large bowl. Pour in ½ cup warm water and 2 tablespoons of the vegetable oil, then use your hands to mix the ingredients together to form a soft, smooth dough. If the mixture is too dry to form a dough, gradually add a little extra warm water, a tablespoon at a time, but if it's too sticky, add a bit more semolina. When your dough is nicely soft, lightly dust a work surface with all-purpose flour and knead the dough for about 8 minutes or until light and elastic.
- Divide the dough into 9 equal-sized pieces and form each into a ball. Lightly drizzle the balls with vegetable oil, cover with plastic wrap and leave to rest in a warm place for 30 minutes.
- Once the dough has rested, take a ball of dough and pour about ½ teaspoon melted butter on top. Using your hands, flatten the dough as thinly as you can and form into a circle or square without damaging the dough. Generously sprinkle the flattened dough with semolina, then fold the top and bottom edges of the dough in thirds to meet in the center to form a long rectangle. Lightly drizzle the long rectangle with more melted butter, sprinkle with more semolina and quickly roll it up like a rug to form a coil. Place the coil upright on a tray and lightly drizzle with vegetable oil to avoid the dough from drying out. Repeat with the remaining balls of dough.
- Lightly oil a skillet (ideally heavy based), and preheat over medium heat. In the order in which you prepared them, place the first mlaoui on the work surface and flatten it with your hands to about ¼ inch thick. Gently transfer the flattened mlaoui to the hot skillet and cook, turning several times, for about 5 minutes or until golden on both sides and cooked through. Repeat with the remaining mlaoui. Serve warm with butter and jam.
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