Instructions

• In a stand mixer fitted with the dough hook, combine 400 g fine semolina, 380 g all-purpose flour, a pinch of salt, 115 g melted butter, 100 ml sunflower oil, and 380 ml water. Mix on medium speed until a smooth, elastic dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
• Lightly grease a work surface with sunflower oil (reserve extra sunflower oil for greasing as needed). Turn the dough out onto the greased surface.
• Divide the dough into 8 equal portions. Grease your hands with sunflower oil to prevent sticking.
• Working with one portion at a time, flatten the dough into a thin circle about 20 cm (8 inches) in diameter.
• Fold each circle like an envelope (bring the edges toward the center to form a square). Place each folded square on a baking tray lined with parchment paper.
• Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
• Lightly grease the work surface and your hands again. Take one square and gently stretch it into a thin rectangle about 20 × 15 cm (8 × 6 inches). Repeat just before cooking each piece.
• Heat a nonstick pan over medium heat and lightly grease it with sunflower oil if needed. Cook each stretched pancake 1–2 minutes per side, or until golden brown with darker spots. Add a little sunflower oil between batches if the pan becomes dry.
• Serve the cooked Moroccan pancakes warm with butter and jam of your choice.