Monday, 17 January 2011

Rakhssess رخساس

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

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