Banitsi ICES Morocco (Msemmen)

Submitted by enr on 27 Mar 2014
2 cups flour
1 cup semolina from durum wheat
1 tbsp sugar, equal to
1 tbsp salt flat
1 dry yeast (7-10 g)
350 ml warm water
# For flattening:
1/2 cup sunflower oil
2-4 tbsp butter
few tbsp semolina
Banitsi ICES Morocco (Msemmen)
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Mix the dry products and to make them water. You should get a soft, elastic dough that is kneaded very well. Mix the oil and melted butter. With strong greased hands broken into 10 balls, which are allowed to relax about 20-30 minutes. The desktop namaslyava thoroughly and roll each ball with his hands on a thin, even round. Sprinkle lightly with semolina and folds on both sides to the middle, so that the folded sides are stacked. Sprinkle again with semolina and bend the other two sides to the middle, again overlapping. A square. So fold all banitsi, as desktop oil periodically. Whichever is each square and again by squeezing and stretching fingers stretched thinly, keeping the square shape. The banitsi bake dry skillet over low, approximately 5 minutes on each side. Serve hot, as they open the layers and dripped with honey or brushed inside with cream, jam, jelly. Cool, the banitsi consumed to the main dish. They tear (combed) layers, which are distributed in the plates and flights are with the sauce of the dish.
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27 Mar 2014