Moroccan Pancakes

1. 1

   Pour the flour into a mixing bowl.

2. 2

   Add the yeast, salt, and tepid water.

3. 3

   Knead for about 15 minutes, until you get a firm and elastic dough. Add a little extra water to achieve desired consistency.

4. 4

   Divide the dough into balls 12 centimeters in diameter. Let them stand for about 15 minutes.

5. 5

   Mix the butter and oil together.

6. 6

   Roll out each ball with a rolling pin on a surface lightly coated with some of the oil/butter mixture.

7. 7

   Form rectangles of about 30 centimeters by 20 centimeters. The dough should be very thin.

8. 8

   Fold the rectangles in half widthwise, and divide each rectangle into three squares.

9. 9

   Fold the two side squares onto the central square. Flatten the dough squares with the palm of your hand.

10. 10

    Coat each square with the oil/butter mixture.

11. 11

    Cook each crepe on both sides for about 10 to 15 minutes in a frying pan coated with the rest of the oil/butter mixture.

12. 12

    Serve pancakes warm with honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.