Nutrition Facts
8 servings
8
Moroccan pancakes: the best recipe
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Made with flour, this semolina-free recipe is a very thin, flaky, and crispy pancake. It can be enjoyed with spread, jam, or honey according to your preferences.
Ingredients
650 Flour
1 Salt
350 Lukewarm water
50 Melted unsalted butter
40 Sunflower oil
Directions
1
Put the flour + salt + lukewarm water in a machine or knead by hand. Mix everything for 6 minutes. If the dough is sticky, add some flour.
2
Divide into 8 balls.
3
Shape the baguettes. Then place them on an oiled baking sheet and brush them with the oil and butter mixture. Let them rest for 20 minutes.
4
Roll out the dough of a baguette and flatten it while coating it with the butter/oil mixture until reaching the end of the baguette. Gradually roll the dough onto itself to form a sort of large roll.
5
Once the spring rolls are obtained, place them vertically and flatten them just a little. Do the same for the other 7 and let them rest for 30 minutes.
6
To finish, flatten with the palm of your hand. Brown them for 5 minutes on each side.
Ingredients
Ingredients
650 Flour
1 Salt
350 Lukewarm water
50 Melted unsalted butter
40 Sunflower oil
Directions
Directions
1
Put the flour + salt + lukewarm water in a machine or knead by hand. Mix everything for 6 minutes. If the dough is sticky, add some flour.
2
Divide into 8 balls.
3
Shape the baguettes. Then place them on an oiled baking sheet and brush them with the oil and butter mixture. Let them rest for 20 minutes.
4
Roll out the dough of a baguette and flatten it while coating it with the butter/oil mixture until reaching the end of the baguette. Gradually roll the dough onto itself to form a sort of large roll.
5
Once the spring rolls are obtained, place them vertically and flatten them just a little. Do the same for the other 7 and let them rest for 30 minutes.
6
To finish, flatten with the palm of your hand. Brown them for 5 minutes on each side.
Notes
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Widget
I tried your recipe, it’s great, just one thing I would have liked to see in more detail: the step after rolling the dough like a spring roll. You mention flattening it, but I would have liked to see a photo of that step. Anyway, I managed. -
kari
Kari It is an Algerian recipe among many others that I find online under pseudo Moroccan names!!!!! Why!!!!!! While Morocco has so many equally lovely recipes, I do not understand!!!! My suggestion: I prefer Algerian msemen or meloui as the title.
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