Moroccan Bread

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   Combine flour, salt and sugar. Add about 1 C. water to flour and see if it needs more to make a shaggy dough, adding more water if needed. Knead until smooth and let dough rest covered with damp towel for 30 minutes. Brush some oil on a surface and with oiled hads pull off enough dough roughly the size of a tangerine, lightly roll into balls and set on oiled surface. Cover with damp cloth and let rest 20 minutes. Roll, stretch or pull dough very thin into oblong shape and brush surface with butter, fold in long sided , brush with more butter, fold in one end, burst with butter and fold in other side to create a rectangle shape and brush outside surfaces with butter. Fry on griddle until golden and puffed on both sides. Serve with honey, jam or syrup. Can pull open to fill with savory fillings.

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