Moroccan Galettes

These golden Moroccan galettes are the perfect accompaniment to any meal — light, slightly crispy flatbreads with a delicate semolina crust, subtly spiced with Ras El Hanout. Quick and easy to make, they are ideal for dipping into tagine sauces and soups, or simply enjoyed warm with butter.

Serves: 4

Prep time: 10 mins

Cook time: 15-20 mins

Ingredients:

300g fine semolina

1 tsp salt

1 tsp sugar

40ml olive oil

60g melted butter

100ml warm water

½ tsp baking powder

1 tbsp Amboora Ras El Hanout Spice Blend

¼ tsp yeast

Method

1. Combine all the dry ingredients with the butter and oil using your hands and set aside.
2. Add the water to the mixture to form a dough.
3. Roll the dough out on a floured surface to the thickness you desire. It can be cut into small circles (which is easier to cook) or one large galette.
4. Transfer to a heated pan and cook for around 10 minutes until you see patches of brown. It will take longer for 1 large galette to be cooked, around 20 minutes.
5. Cut or serve the galette once cooled with a dollop of butter. Bsaha!