- 33⁄4 cups/500 g all-purpose flour
- 1 Tbsp salt
- 11⁄4 cups/300 ml warm water
- Vegetable oil for moistening hands and
- work surface
- 20 or so coin-size pieces of butter
- Coarse semolina for sprinkling
- Honey for drizzling
In a wide mixing bowl or gsâa, sift in the flour. Mix in the salt and begin working in the water to form a compact ball. Transfer to a clean, lightly floured surface and knead for 10 minutes until supple and elastic.
Moisten your hands with oil. Take some dough and squeeze it in the palm of a hand, forcing out a piece the size of a large plum through the thumb and forefinger. Pinch off and place on a plate. Repeat with the remaining dough to make 8 to 10 balls total. Cover with plastic wrap and let rest for 5 to 10 minutes.
On a flat, lightly oiled work surface, press each ball flat and begin working the dough outward with your hands to form an even round sheet about 15 in/38 cm in diameter. Place two pieces of butter in the middle and lightly sprinkle with semolina. Fold in two sides so that they overlap in the center and then fold in the other two sides, making a 4B⁄c- to 5-in/11.5- to 12.5-cm square. Lay on a baking sheet.
Heat a skillet or griddle over medium heat. Lay each piece of folded dough on the oiled surface and press out to about 6 to 7 in/15 to 17 cm square. Sprinkle with a pinch of semolina and lay the dough, semolina-side down, in the skillet. Sprinkle with another pinch of semolina. Reduce the heat medium-low and cook until patchy golden, turning from time to time, about 5 minutes. Transfer to a platter lined with paper towels to absorb any excess oil. Serve warm with honey for drizzling.