Moroccan bread: you cook it in a pan and it has only 100 calories!

Cooking is a game without frontiers and ideas can be taken from all over the world. Like for example the very quick and good recipe for this Moroccan bread cooked in a pan.

After all, we know the excellent qualities of Moroccan bread: it is prepared very quickly and is suitable for almost all combinations, both sweet and savory.

We can stuff it according to our imagination: with meat, cheese, vegetables, with the most succulent sauces. But jams, chocolate, yoghurt, small pieces of fruit are also good.

Light and thin, Moroccan bread satisfies the palate and allows you to enjoy the pleasure of the table without too many feelings of guilt. It can work as a base for any dish. In the preparation phase, you must be careful to often grease your fingers with seed oil.

The recipe that we offer below in Arabic is called msemen and is characterized by the flaking of the dough.

But let’s get to the recipe.

Moroccan bread: you cook it in a pan and it has only 100 calories!

The ingredients

For about twelve portions you need: 200 grams of cornmeal; two glasses of warm water; a teaspoon of sugar; half cube of brewer’s yeast, crumbled; half a sachet of non-vanilla baking powder; sunflower oil to taste; Salt to taste

The preparation

Take a bowl and mix the water, sugar, brewer’s yeast and a first cup of flour; work everything with a whisk until you get a homogeneous dough, then add the rest of the flour, little by little, and finally transfer the mass to your work surface (which I would have greased with seed oil).

Work with your hands to form a smooth and compact dough which you then cover with transparent film. He lets it rest for a quarter of an hour, then resumes working the mass, taking care, as mentioned, to grease his fingers often.

When the dough is ready, take little balls at a time, shape them with your hands and then cover them with plastic wrap, again for a quarter of an hour.

In the meantime you will have prepared a bowl with half a glass of seed oil and half a teaspoon of baking powder and another with the cornmeal inside.

Grease your hands and take your balls back. Roll them out with your hands to form a sort of “pizza” which, however, you will give a square shape and which you will sprinkle with oil and cornmeal (a kitchen brush is fine for the oil).

Now lift the right side of the dough and fold it on itself inwards, covering it with the oil-flour mixture mentioned above and do the same thing with the left side.

Now fold the dough also vertically, first the upper part and then the lower one, always sprinkling with oil and flour.

Set aside and then continue the work with the other balls of dough. When you’ve run out of balls, heat a smooth plate or non-stick pan that you’ll have greased with seed oil.

The cooking will take about three minutes, during which time you will have to turn the dough often so as not to burn it.

If the filling you have in mind is salty, at this point you can sprinkle the bread with salt.

Enjoy your meal!