Small Moroccan flatbreads are pan-fried
© Getty Images/Bartos Luzac
Badboud is Moroccan pan fried bread. It is made with durum wheat semolina and is traditionally eaten in Morocco as an accompaniment to soups or tajine dishes, or filled with hearty, savory ingredients. It’s great as a side dish for barbecues and can be prepared in no time with just a few ingredients.
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First, dissolve yeast with sugar in warm water and mix semolina and salt with flour in another bowl. Make a well in the flour mixture, add the dissolved yeast water and knead everything with your hands to form a smooth dough. Leave covered in a warm place for an hour. The amount of dough should double.
Then divide the dough into pieces of the same size and make round dough balls from them, which you leave to rest for another 15 minutes.
Heat some fat in a pan (medium heat!), carefully pat the dough pieces to form a round shape.
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