Small Semolina Griddle Breads

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   1.

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   In a mixing bowl, combine the pasta flour and semolina.

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   Add the stick of melted butter and rub the mixture together with your hands until sandy.

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   Mix in the sugar and salt.

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   Mix 1/2 cup of water into the dough; it should be crumbly.

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   Let stand a few minutes, then gradually add more water until you have a soft dough, about 1 cup in all.

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   2.

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   Transfer to a food processor and pulse 30 times to blend.

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   The texture should now be very soft and moist.

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    Turn the dough out onto an unfloured work surface.

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    Using lightly buttered hands, knead it until silky, 1 to 2 minutes.

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    Cover the dough loosely and let rest for at least 30 minutes.

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    3.

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    Preheat a cast-iron grill or a ridged pan over medium heat.

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    Preheat the oven to 250F.

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    Lightly grease the cut side of the onion with melted butter or oil and quickly rub the heated pan.

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    Cut the dough into 12 equal pieces.

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    On a buttered or oiled baking sheet, press out one portion of the dough into a 5-inch round.

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    Cover loosely with plastic and repeat to form the remaining flatbreads.

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    Grill the breads, one at a time, until they are golden and speckled with black spots, turning once; it should take 4 minutes total.

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    Serve the breads hot off the grill, or wrap in foil and keep them warm in the oven for up to 30 minutes.

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    Darker than olive oil, with a reddish tint, argan oil will impart a rich, nutty, earthy flavor to the griddle breads.

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    This traditional Moroccan ingredient comes from the nuts of the argan tree, which grows only in southwestern Morocco.

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    The oil is available at www.berbersources.com and www.exoticaoils.com.

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    Since it takes approximately 12 hours to extract a liter of oil from the nuts, it's an expensivebut inimitableingredient.

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    It can also be used as a finishing oil for vegetables or lentils.

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    Wolfert cautions against substituting other types of flour in this recipe: The combination of fine semolina (pasta flour) and course semolina is essential to the bread's distinctive texture.

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    Coarse semolina is available at www.kalustyans.com or from Todaro Brothers (877-472-2767 or eat@todarobros.com).

* Per serving · 4 servings · Values may vary.