Turban of the judge – Moroccan bread

Turban of the judge - Moroccan bread

INGREDIENTS:
Makes about 6 pieces
250 g fine wheat semolina or hard flour (semola)
200 g white flour
¾ teaspoon dry yeast
½ teaspoon salt
½ teaspoon sugar
300 ml warm water

For spreading:
120 g butter
80 ml sunflower oil

PREPARATION:
Knead a soft dough from the flour, semolina, salt, sugar, yeast and water. If it is too sticky add some more flour. Divide it into 6 equal balls and leave them to rest for 30-40 minutes in a floured bowl and covered with plastic wrap. Get each ball through a pasta maker and then cut it into long spaghetti.

Turban of the judge - Moroccan bread

If you don’t have a pasta maker you can roll the dough out with a rolling pin and then cut it into very thin strips.
Melt the butter and mix it with the sunflower oil. Transfer the mixture to a bowl. Grab some of the spaghetti-like dough, dip it into the mixture of butter and cooking oil and make a nest out of them using two of your fingers, as shown below:

Turban of the judge - Moroccan bread

Put the end of the strips inside the “nest” so that it won’t easily unwrap itself. Repeat for the other parts of the dough. Press onto the nests with your hands so that they become flat, about 1 cm thick.

Turban of the judge - Moroccan bread

Turban of the judge - Moroccan bread

Bake them in a dry heated pan (without cooking oil) for about 2-3 minutes from each side over medium heat (in my case 5 or 6 out of 9 possible heat levels).

Turban of the judge - Moroccan bread

Turban of the judge - Moroccan bread

Turban of the judge - Moroccan bread