Fiona Dunlop

Square pancakes

M’simen

Preparation info
  • Serves

    6

    (about 10–15 pancakes)
    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

These soft yet crisp square pancakes make great snacks, stuffed with anything from minced meat to fresh white cheese or canned tuna fish. They come into their own during Ramadan when they are devoured at sunset. They are also delicious for breakfast served warm straight from the frying pan then dipped in dark, unrefined honey.

Ingredients

  • 500 g (1 lb 2 oz) flour, half white and half wholemeal

Method

  1. In a large bowl, mix together the flour and salt. Gradually add the water to form a sticky dough. Knead vigorously on an oiled work surface for about 15 minutes, until elastic and smooth.
  2. Make small balls by squeezing the dough in your greased fist so that it balloons above your hand into spheres about the size of a large walnut, or 5–6cm (2–2½in) in diameter.