dough for rghaif (a kind of pancake)

stuffed according to your fancy with pigeons, almonds, chicken meat or khlii (preserved meat), can also be eaten as they are with sugar or honey. They are made from a flaky type of pastry .

Ingredients: 

* 500 g (1 ibs 2 oz) of flour * 1 level soupspoonful of salt

* a knob of yeast the size of a walnut (approx.20 g - 1 oz) * 1/4 litre (1/2 pt) of water (varying according to the absorbabilitY of the flour )

Preparation: 

Sift the flour into a gsàa or simply into the table. Add the salt and the yeast diluted with a little water, then mix briskty with tepid water until a stift dough is produced, Knead this dough vigorously for half an hour, adding a little water if it is too stiff. It should be a little softer than dough for bread but very elastic and easy to handie.

Smear the dough with oil for making rghaif and form small balls, by taking small pieces of the dough in the right hand which are then shaped into rings between the thumb and the forefinger of the Ieft hand. Then press into a smooth balI. Keep the dough and the hands oily so that the dough slips easily, The size of these balls depends on the type of rghaif to be prepared.