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Loading...A traditional Moroccan breakfast bread made from fine semolina and generous amounts of butter, pan-fried dry until golden outside while staying tender and crumbly within. Served warm with honey, jam, or fresh cheese, this rustic round bread is beloved across Morocco for its rich buttery flavor and satisfying texture.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 flatbreads
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 11 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 8 gSugar
- 8 gProtein
- 310 mgSodium
- 180 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 450 mcgVitamin A
Ingredients
For the dough
- 2 cups fine semolina
- 1/2 cup unsalted butter, softened
- 1/4 cup warm milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 tablespoon melted butter for brushing
For serving
- Wildflower honey, for drizzling
- Soft fresh cheese (jben) or extra butter
Directions
- In a large mixing bowl, combine the fine semolina, sugar, salt, and baking powder and stir well to distribute the dry ingredients evenly.
- Add the softened butter to the semolina mixture and rub it in with your fingertips until the blend resembles coarse crumbs and holds together lightly when pinched.
- Pour in the warm milk gradually and bring the mixture together with your hands, kneading briefly just until a soft, pliable dough forms; do not overwork it.
- Cover the dough with a clean kitchen towel and let it rest for 10 minutes so the semolina can fully absorb the liquid and the butter can firm up slightly.
- Divide the rested dough into 4 equal portions and shape each into a smooth ball, then flatten each ball into a thick round disc about 1/2 inch thick and 4 inches across.
- Heat a dry cast-iron or heavy non-stick skillet over medium-low heat for 2 minutes; do not add any oil or butter to the pan for this stage.
- Place one or two discs into the hot skillet and cook for 7 to 8 minutes on the first side until the bottom is deep golden and crisp, pressing gently with a spatula for even contact.
- Flip the flatbread carefully and cook the second side for another 5 to 6 minutes until evenly golden and cooked through, brushing the top with a little melted butter at the halfway point.
- Repeat with the remaining discs, stacking the cooked flatbreads under a clean kitchen towel to keep them warm and soft while the rest finish cooking.
- Serve the flatbreads warm, drizzled generously with honey or accompanied by soft fresh cheese and additional butter for a traditional Moroccan breakfast.
Cook’s Notes
- Use fine semolina rather than coarse semolina for the proper tender, crumbly interior that defines this bread.
- Keep the heat at medium-low to allow the inside to cook through without scorching the outside crust.
- For a purely savory version, omit the sugar and serve with olive oil, za'atar, or aged white cheese.
- The dough should be soft but never sticky; dust with a little extra semolina if it clings to your hands.
- These flatbreads are best eaten the same day they are made while still warm and fragrant.
