Algerian Maarek

-400g of fine semolina

-Salt

-300ml of water at room temperature (more or less depending of the quality of your semolina)

For folding:

-A bowl with a mix of sunflower oil and melted butter.

Method:

-In a spacious bowl, combine the semolina and salt.

-Gently mix the ingredients using your fingers.

-Gradually pour in the water, kneading with your hands until you achieve a smooth and soft dough. Aim for a texture that is not sticky but elastic. It’s advisable to add water incrementally.

-Knead the dough for approximately 20 minutes. If you prefer, you can use the same process with the bowl of your stand mixer.

-Cover the dough with a plastic bag and refrigerate overnight for optimal results. It is recommended to prepare the dough a day in advance.

-The next morning, take the dough out of the refrigerator.

-Clean a large surface on your countertop.

-Coat your hands with sunflower oil.

-Take a portion of dough (about the size of an egg) and roll it into a ball between your thumb and forefinger. Alternatively, divide the dough into small balls and place them on a generously oiled tray.

-Repeat the process with the remaining dough, ensuring to oil the top of each ball. Cover the tray with a clean kitchen cloth.

-After allowing the dough to rest for 30 minutes, prepare a clean surface by generously oiling it. Also, oil your hands before working with the dough.

-Take one dough ball and dip it into a bowl containing a mixture of sunflower oil and melted butter.

-With the palms of both hands, delicately flatten and spread the dough into a large circle measuring approximately 40 to 50 centimeters. It’s normal if you notice some holes in the dough during this process.

-Fold one side of the dough towards the center, then fold the opposite side into the center, creating a narrow strip of dough.

-Fold one end of the dough strip to the center, and then fold the opposite end to the center, forming a square. Place the square on the oiled tray and repeat the same procedure with the remaining dough balls.

-Heat a large frying pan over low heat.

-Take a square of dough, pat it with the palm of your hand to flatten it slightly.

-Place the Maarek in the center of the pan and cook on low heat, turning it over several times, until it achieves a golden brown color. Patience is key in this process.