Easy-to-Make Boureg Dough

The following is an easy method for making the dough. It needs neither kneading nor rolling out; all you need is a non-stick skillet about 6in/15cm wide. This method is in fact a relic of one of the medieval techniques used to produce thin sheets of bread. A simple batter, made of flour or flour and wheatstarch, was poured in small amounts onto a hot iron plate called a taabaq. Medieval cooks used this method to make ruqaq (thin) breads, qata’if (crepe), and the super-t