Semolina Puff Cakes
by Editorial Staff
Moroccan square cakes for all occasions – instead of bread, for sandwiches and just for tea! You can fill – and you get a great snack, go well with honey and jam. Incredibly flaky and easy to prepare. Watch and repeat to your health!
Ingredients
For dough:
- (glass volume – 200 ml):
- Water – 1 glass
- Semolina – 1 glass
- Flour – 2 cups
- Salt – 0.5 teaspoon
For lubrication:
- Vegetable oil – 3 tbsp
- Butter – 2 tbsp
For sprinkling:
- Baking powder – 1 teaspoon
- Semolina – 0.5 cups
Directions
- We measure water, semolina and flour with one glass.
Combine semolina with flour and salt. We mix. - Slowly pour in water and knead the dough.
The dough is soft and elastic.
Put the finished dough in a bag (or cover it with a film or a damp towel) and leave it on the table for about an hour (the semolina should swell)
- During this time, we will complete the preparation. To sprinkle the dough into the semolina, add a baking powder. We mix.
- Mix vegetable oil into soft butter.
- Divide the dough into ten equal parts, round the blanks and grease with oil. We leave for 10-15 minutes.
- Now we stretch each bun until transparent, the dough in butter is very pliable and stretches well.
Lightly sprinkle the stretched cake with semolina and baking powder.
(If you sprinkle sugar with semolina, you get sweet cakes for tea – a delicacy for a penny.) - Fold in several layers to make a square cake.
- Stretch a little more before making the cake.
We fry the cakes in a hot dry frying pan on both sides.
- The layers do not stick together, a pocket is formed, which you just want to stuff with sausage, tomatoes and pickled onions.
Bon Appetit!
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