This dish differs from the thin pancakes we are used to, which many people are used to serving with cottage cheese, jam or sour cream.
These pancakes are more like soft and porous lavash. When baked, hundreds of small holes appear on the surface.
Moreover, the process of preparing such a dish is quite simple.
The recipe was shared by the culinary expert of the online publication Belnovosti, Yulia Arkhipova .
Ingredients
- Semolina, 280 g,
- Flour, 200 g,
- Warm water, 700 ml,
- Dry yeast, 5 g,
- Sugar, 1 tbsp.,
- Salt, 1 tsp.,
- Baking powder, 1 tsp.
Cooking process
Some of the water should be poured into a bowl and mixed with sugar and yeast.
The mass should be left for 10 minutes.
After this, gradually stir the dry mixture of semolina, flour, baking powder and salt into the liquid.
Then you can pour in the rest of the water. The dough must be thoroughly mixed so that there are no lumps.
The resulting mass should be left at room temperature for half an hour. You can cover the bowl with the dough with a towel or a lid.
Pancakes should be baked in a dry, heated frying pan.
It is worth noting that Moroccan pancakes are fried on one side only over medium heat.
It is better to serve the treat with a sauce of butter and honey. This addition is prepared quickly and easily. To do this, mix 50 g of melted butter with 50 g of liquid honey.
Earlier we told you how to make thin, lacy pancakes.
Expert: Julia Arkhipova
