Wednesday, March 14, 2012

Rakhssess رخساس

  • 4 mugs  fine semolina
  • ½ mug oil (olive oil or half /half with vegetable oil)
  • 1 tbsp salt
  • Water

  1. Mix semolina with salt and oil
  2. Slowly add water and knead to get a soft dough (because of the amount of water and the consistency of semolina, the dough will have a crumbly consistency)
  3. Leave to rest for 5 to 10 minutes. Divide into 3 balls and flatten them with the rolling pin. Prick with the fork and get ready for cooking
  4. Heat a heavy frying pan, I like using pancake griddle. Cook the flat breads on both sides (avoid over handling the dough so it doesn’t break ) until bread is cooked and is of a golden colour