L Harsha

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During my recent visit to morocco, i enjoyed this berber flatbread on several occasions and even watched my host make a loaf for me on one occasion. her version had no butter in it and more water and i wish i'd been more careful about writing down her process. this recipe comes from the web and is attributed to the great book of couscous" by copeland marks. I am making this untried recipe public in hopes that someone with better knowledge of the cuisine can offer feedback."

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Steps

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Warm the butter and oil together.

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Add all the remaining ingredients and mix together , stirring vigorously.

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Knead the dough for 5 to 10 minutes.

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Oil a 10-inch skillet lightly with vegetable oil.

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Take 1 / 3 of the dough and form in into a ball , then press the ball into the skillet with your fingers to shape a round , flat disc , not quite 1 / 2 inch thick.

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Fry over low heat for 10 minutes on each side , until light-brown.

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Serve at hot or at room temperature.

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Ingredients

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butter, olive oil, semolina flour, salt, eggs, water