Arab puff pancakes
INGREDIENTS:
Makes 10 pancakes
420 g all-purpose flour
50 g fine semolina
½ teaspoon dry yeast
270 ml cool water
1 level teaspoon salt
For the filling (optional):
300 g white cheese
For spreading:
80 g melted butter
100 ml sunflower oil
PREPARATION:
Mix the flour, semolina, salt and the dry yeast. Add the water and knead a dough. Divide the dough into 10 balls the size of an apricot each (about 70 g). Leave them in a floured baking tray covered with plastic wrap to rest for about an hour.
Melt the butter and mix it with the sunflower oil. Dip each ball into the mixture of butter and sunflower oil. Grease your hands and widen each ball as shown below.
If you are going to use a filling, mash the white cheese and place it in the middle. However, the msemen usually has no filling.
Fold the dough from one side.
Fold from the other side as well.
Fold the other two sides as well so that it resembles an envelope.
Repeat the same for the other balls. Place them into a greased baking tray.
Before the baking make each pancake as thin as possible using your hands.
Bake the pancakes in a dry and heated pan from both sides over medium heat (in my case 5 out of 9 heat levels). Bake them for about 2-3 minutes from each side. Serve warm.
