2 cups unbleached bread flour
- 5 tablespoons semolina, plus additional for shaping
- ¾ teaspoon salt
- 1 cup minus 2 tablespoons water
- 1 teaspoon canola oil, plus additional for shaping
- ¼ cup salted butter, melted, for shaping
1. In a mixing bowl, combine the bread flour, semolina, and salt. Add the water and 1 teaspoon canola oil. Mix on medium speed using the dough hook attachment for 10 minutes or until the dough is smooth.
2. Divide the dough evenly into pieces about 1½ inches in diameter. Shape into tight balls. Coat each ball with oil and let relax on an oiled baking sheet for at least 30 minutes.
3. Gently stretch each piece with both hands on an oiled surface (a countertop or baking sheet works well) until the dough makes a thin, translucent sheet about 14 inches in diameter. Brush with melted butter and sprinkle with semolina.
4. Fold each side of the dough (top, bottom, left, and right) ⅓ of the way across the original diameter to make a 3-inch-square envelope. Let rest, covered with plastic wrap, on an oiled pan for 15 minutes.
5. Stretch the dough by hand again on an oiled surface to create a 7-inch square. Cook on a hot griddle or cast-iron skillet over medium heat for about 3 minutes on each side, or until golden brown and bread puffs up.
Makes 12 m'smen
Photograph by Albert Elbilia
Originally published in Organic Gardening magazine, April/May 2014