mekhtamrine rghaifs

The following ingredients are required to make about 30 pancakes :

* 500 g (1 lb2oz) of  flour * 25 g (1 oz) of yeast * honey butter

* 1 teaspoonful of salt * luke-warm water * mekhtamrine rghaifs

Preparation: 

Sieve the flour and make a dough the consistency of bread dough. Knead well for about 20 minutes. Shape into a big ball. Sprinkle a little flour on the table and put the ball of dough on it, sprinkling more flour on top. Roll out with a rolling pin, turning the dough over several times until it is about 1/2 cm (1/3) thick.

Cut out rounds of pastry with a plain pastry-cutter or a glass with a thin rim. Cut out all the dough.

Roll out each of these rounds on the floured table, turning over several times, sprinkling carefully with flour, and then place these pancakes flat on the table. They should be the thickness of thin cardboard, about 1 mm (1/20”).

To cook:

Place an earthen ware pan on charcoal embers (Maqla dial Trab). The embers should be burning quite strongly. Leave the pan to heat. Carefully pick up the first pancake, shake off the flour and lay out flat in the pan. Heat through and turn over twice. Normally, if the pancake has been made successfully, it should not bubble, but blow up like a small balloon. At this stage, turn it over for the last time and remove from the pan. Open out immediately to make 2 circles fastened together at one point.

If there are one or two bubbles in the pancake it will not rise. Stop up these holes by pressing gently with a cloth and leave to rise. Wipe the pan and cook the other pancakes, in the same order that they were prepared. Put in piles on a clean cloth.

Just before serving, melt a good-sized piece of butter in a pan with a teaglassful of honey and 2 or 3 spoonfuls of orange-flower water. When hot, dip the pancakes in this mixture so that they are well covered, leave to heat for a few minutes and serve at once.