Small Semolina Griddle Breads

Here’s a fast bread for slow foods. Small as a pancake, these easy-to-make, grainy-textured griddle breads are similar to those sold on the streets of Casablanca and Tunis. No yeast is required. A combination of coarse semolina and fine pasta flour provides a butter-colored interior and blotchy black exterior.

Serve these breads as a hot hors d'oeuvre with North African herb or tomato jams or for breakfast brushed with butter or argan oil and honey.