* I’ve been baking without using regular bread flour or all-purpose flour this year with the exception of my white sourdough starters. ± 250 ml (1 cup) water ( plus a little more if using KAMUT).500 g (3.5 – 4 cups) flour ( I used white KAMUT flour) *.Makes: (about 10) or more depending on how many dough balls you shapeĪdapted from: “Vrijdag couscousdag” by R. I made the rest plain and served them with roasted-garlic hummus. It was a little too thick and a bit blah so I only made a couple this way. On my first attempt, I spread the Rgaïf out, sprinkled it with parmesan cheese and black pepper, then folded and baked it in a heated skillet. I decided it was time to just make the bread. The different translations/interpretations were very interesting, but a little confusing. I found several other references to different folding techniques such as ‘judges ears’ and ‘judges turban’ and several other techniques. This was how we made the Msemmen a couple of years ago. Moroccan Meloui, is flattened and coiled into a circle before baking. We made Algerian Flatbread (aka Msemmen) in the Healthy Bread in Five Minutes challenge a few years ago, but when I started digging a little bit further into the different translations, it seems that the Msemmen we made in the HBinFive Baking Group was actually Meloui, not Msemen.
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