Ayaou M'Semmen

Method

1. I

   Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc.

2. II

   Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin.

3. III

   Fold in the 4 sides to form a square approximately 3-4 inches in size.

4. IV

   Cook briefly in a well buttered skillet on both sides until lightly browned.

5. V

   Served with honey or sugar these are a wonderful breakfast or snack.

6. VI

   We also stuff them(occasionally here in Morocco) before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes)but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish), fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets.

7. VII

   The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.