This layered, square Berber flatbread is cooked in a skillet or on a griddle until the edges
are golden brown. Drizzled with honey, a warm rghayif is a favorite for breakfast or
a snack. Some in Morocco also turn the flatbread into a savory treat and eat it with
preserved meat called khlea (see page 44).
33⁄4 cups/500 g all-purpose flour
1 Tbsp salt
11⁄4 cups/300 ml warm water
Vegetable oil for moistening hands and
work surface
20 or so coin-size pieces of butter
Coarse semolina for sprinkling
Honey for drizzling
In a wide mixing bowl or gsâa, sift in the flour.
Mix in the salt and begin working in the water to
form a compact ball.
Transfer to a clean, lightly floured surface and
knead for 10 minutes until supple and elastic.
Moisten your hands with oil. Take some
dough and squeeze it in the palm of a hand,
forcing out a piece the size of a large plum
through the thumb and forefinger. Pinch off
and place on a plate. Repeat with the remaining
dough to make 8 to 10 balls total. Cover with
plastic wrap and let rest for 5 to 10 minutes.
On a flat, lightly oiled work surface, press
each ball flat and begin working the dough outward
with your hands to form an even round
sheet about 15 in/38 cm in diameter. Place two
pieces of butter in the middle and lightly sprinkle
with semolina. Fold in two sides so that they
overlap in the center and then fold in the other
two sides, making a 4B⁄c- to 5-in/11.5- to 12.5-cm
square. Lay on a baking sheet.
Heat a skillet or griddle over medium heat.
Lay each piece of folded dough on the oiled
surface and press out to about 6 to 7 in/15 to
17 cm square. Sprinkle with a pinch of semolina
and lay the dough, semolina-side down, in the
skillet. Sprinkle with another pinch of semolina.
Reduce the heat medium-low and cook until
patchy golden, turning from time to time, about
5 minutes. Transfer to a platter lined with paper
towels to absorb any excess oil.
Serve warm with honey for drizzling.