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1
Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc.
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2
Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin.
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3
Fold in the 4 sides to form a square approximately 3-4 inches in size.
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4
Cook briefly in a well buttered skillet on both sides until lightly browned.
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5
Served with honey or sugar these are a wonderful breakfast or snack.
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6
We also stuff them(occasionally here in Morocco) before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes)but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish), fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets.
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7
The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.
