Ingredients
Units
Scale
- For the garlic starter:
- 2/3 cup (104 grams) plus 1/2 cup (70 grams) regular semolina flour (pasta flour)
- 3/4 cup (85 grams) all-purpose flour
- 2 garlic cloves, peeled
- ***
- For the bread:
- 2 2/3 cups (400 grams) extra-fine semolina flour
- 1/2 teaspoon (1 1/2 grams) dry yeast
- 2 1/2 teaspoons (15 grams) fine salt
- 1/3 cup (52 grams) regular semolina flour or all-purpose flour, for handling the dough
- ***
- Moroccan Almond Butter with Argan Oil:
- 8 ounces whole blanched, peeled almonds
- 1 teaspoon coarse sea or kosher salt
- 1/2 cup culinary (not cosmetic!) argan oil
- 1/4 cup honey
Instructions
- For the almond butter:
- Heat oven to 300 degrees. Spread the almonds on a baking sheet and toast until brown, about 10 minutes. Check and stir often after the first 8 minutes, to prevent overbrowning.
- Using a heavy mortar and pestle, and working in batches if necessary, grind warm almonds with salt into a smooth paste. (This can be done in a food processor, although the texture of the finished dip would not be as light.)
- About a tablespoon at a time, work in the oil, then mix until smooth and creamy. Add the honey in the same way. Taste for salt. Scrape into a serving bowl.
- FOR THE GARLIC STARTER:
- Make the starter: In a glass or ceramic bowl, combine ⅔ cup semolina flour with the all-purpose flour. Gradually stir in ¾ cup water to make a wet dough. Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
- Uncover the starter, add ¼ cup water and the remaining ½ cup semolina flour, and mix. Cover, wrap in a towel, and leave for 12 to 24 hours. The starter will get a crusty top and blossom underneath. Scoop out ½ cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
- Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the ½ cup of starter, the yeast and salt. Pulse once or twice. Add 1 cup warm water and process for 15 to 20 seconds to knead. Let rest 10 minutes. Pulsing food processor, trickle in another ¼ cup water.
- Sprinkle a work surface with flour and turn dough onto it. Cover with an upside-down bowl for 10 minutes. Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour. Divide dough in four and put each piece on a piece of a floured paper, turning to coat. Press each into an 8-inch circle. Cover with kitchen towels and let rise 1 hour.
- FOR THE BREAD:
- When ready to cook, gently flatten each disk, then prick the tops all over with a fork. Heat an 8- or 10-inch nonstick skillet or griddle (or two, if you have them) over medium-high heat. Sprinkle the pan’s surface with flour, then pick up a dough round and flip it into the pan, paper side up. Peel off the paper and adjust the heat so that the bread sizzles gently.
- When it is browned and blistered on the bottom, about 5 minutes, flip the bread out onto a plate, then slide it back into the pan to cook the other side. Cook about 2 minutes, shaking the skillet often to prevent sticking. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. Serve with Moroccan almond-argan butter.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1277.79 kcal
- Sugar: 19.94 g
- Sodium: 662.21 mg
- Fat: 57.45 g
- Saturated Fat: 4.44 g
- Trans Fat: 0.12 g
- Carbohydrates: 160.52 g
- Fiber: 13.94 g
- Protein: 34.34 g
- Cholesterol: 0.0 mg
