Moroccan cuisine · Breakfast & Eggs

Bouchiar (Thin Flatbread)

Paper-thin semolina flatbreads cooked on one side and dipped in warm butter-honey mixture, stacked layer by layer.

Ingredients · for 4 servings

• 250 g soft wheat semolina
• 100 g flour
• 1/2 tsp dry yeast
• 1/2 tsp salt
• 700 ml lukewarm water
• 100 g butter
• 5 tbsp honey

Instructions

1. Mix the semolina, flour, dry yeast and salt, add the lukewarm water and blend everything for 2 min. into a very thin, crêpe-like batter.
2. Cover and let the batter rest for 20 min. until fine bubbles show on the surface and it looks slightly frothy.
3. Heat a non-stick pan without fat over medium heat, pour in a thin ladle of batter and swirl the pan so the flatbread turns paper-thin.
4. Cook the flatbread on one side only for 2–3 min. until the surface is honeycombed with holes, dry and no longer shiny – do not flip it.
5. Melt the butter with the honey in a small pot over gentle heat and stir until smooth and warm.
6. Briefly dip each flatbread on both sides into the butter-honey mixture, stack on a plate and serve immediately while warm.