Mahrach (Moroccan Crispy Layered Flatbread)

Ingredients

• 500 gAll-purpose flour
• 1 tspSalt
• 250 mlWarm water
• 100 mlClarified butter (ghee) or vegetable oil
• 2 tbspVegetable oil (for kneading)
• 1Pinch of salt (for dusting)

Instructions

1. 1

   Mix the dough: In a large bowl, mix flour and salt. Add warm water gradually, stirring with one hand while adding water until a shaggy dough forms.

2. 2

   Knead the dough: Knead for 8–10 minutes by hand until smooth and elastic, adding vegetable oil as needed to prevent sticking. The dough should be soft but not sticky.

3. 3

   Rest the dough: Divide dough into 6 equal balls. Brush each lightly with oil, cover with a damp towel, and let rest for 30 minutes.

4. 4

   Stretch the first layer: On a lightly oiled work surface, stretch one ball into a very thin square or round (almost translucent—you should see your hand through it). It takes practice; be gentle and patient.

5. 5

   Layer with butter: Brush the stretched dough generously with clarified butter or oil. Fold it into thirds or quarters to create layers, then gently stretch again until thin. Fold once more to create multiple crispy layers.

6. 6

   Cook the mahrach: Heat a large griddle, cast-iron skillet, or non-stick pan over medium-high heat. Place the folded dough on the hot surface and cook for 2–3 minutes per side until golden and crispy, pressing gently with a spatula to encourage browning.

7. 7

   Finish and serve: Transfer to a plate and brush with more melted butter. Sprinkle with a pinch of salt if desired. Repeat with remaining dough balls.