* Exported from MasterCook *
Bread, M'Smen
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Sandwiches Snacks
Amount Measure Ingredient -- Preparation Method
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4 cups all-purpose flour -- 500g, plus more for shaping
1/2 cup semolina flour -- plus
2 tablespoons semolina flour -- 100g total, plus more for shaping
1 1/2 teaspoons kosher salt
1 3/4 cups water -- 400g
2 teaspoons canola oil -- plus
6 tablespoons canola oil -- 95g total, plus more for shaping
6 tablespoons salted butter -- 85g, melted
Morocco
This is a tender, buttery, flaky bread can be drizzled with honey. It
is also called rghaif or mellour and is often served with fresh mint
tea and can be used for sandwiches. You can mix and divide the dough
up to 8 hrs before shaping allowing ample time for the gluten to relax.
Serves 12 (7/18cm) squares
Put the flour, semolina, and salt in the bowl of a stand mixer fitted
with a dough hook. Add the water and 2 tsp (10g) of the oil and with
a mixer on low, mix until everything is well combined, about 2 min.
Increase the speed to med and mix until the dough is smooth, shiny,
elastic, and pulls away from the sides of the bowl, about 6 min.
Generously coat a rimmed baking sheet with oil. Coat a lg, smooth
work surface with oil (a granite, stainless steel or Formica
countertop is ideal). Transfer the dough to the oiled surface. Using
oiled hands, form a ring with your thumb and index finger and use it
to squeeze off pieces of the dough into 12 equal balls (each should
weigh about 3 oz/85g). Put the balls on an oiled baking sheet and
roll them around so that they're coated with oil, but keep the balls
separate from one another. Put the entire baking sheet in a lg
plastic bag or cover loosely with plastic wrap and let the dough rest
at room temp for 30 min.
Meanwhile, put the remaining 6T/85g oil in a small bowl and the
melted butter and stir to combine.
Re-oil the work surface. Working with one piece of dough at a time,
use the palm of your hand to flatten the ball and then continue to
apply downward pressure with your palm to stretch it out into a rough
circle about 10"/25cm across that's so thin it's nearly translucent.
Using your hand, cover the surface of the dough with 1T of the butter
mixture and then sprinkle with a dusting (about 1 tsp) of semolina.
Use a rubber spatula to lightly mark the midline. Fold the top of the
dough circle down so that the edge extends about 1/2"/1.5cm beyond
the line. Repeat that fold from the bottom so that the two edges
overlap the center. Then fold in each of the other sides in the same
way to form a 3"/7.5cm square. Transfer the m'smen squares to the
oiled baking sheet seam side down and let rest for at least 15 min.
Form the remaining breads in the same manner warming the butter
mixture if it begins to solidify.
Proceeding in the same order in which you formed the breads put each
square on a lightly oiled piece of parchment paper and stretch it
with your palm until it has slightly more than doubled in size. If
they resist stretching, let then rest a bit more before proceeding.
Each finished s'men should be a 7"/18cm square. Cut the parchment so
that it extends just slightly beyond the square. Do not stack the
breads as you stretch them - they will stick together.
Heat a large griddle over med-high heat until a drop of water sizzles
away almost immediately.
You can cook as many s'men at a time as your skillet or griddle will
hold. Lay the breads paper side up in the skillet and then peel off
the paper as soon as the breads begin to firm; it will come away
easily. Cook the s'men until they turn first translucent and then
brown in spots 2 to 3 min per side. Transfer to a wire rack while you
continue cooking the rest.
S'men are most delicious eaten warm, but once cooked, they can be
stored for up to 5 days in an airtight container in the refrigerator.
They freeze well for up to 3 months. Reheat m'smen for 1 min on each
side in a hot dry skillet before serving.
Source:
"The Hot Bread Kichen Cookbook"
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Per Serving (excluding unknown items): 301 Calories; 14g Fat (41.6%
calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber;
16mg Cholesterol; 295mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Fat.
Serving Ideas : This is a tender, buttery, flaky bread can be
drizzled with honey.