Msemmen – Moroccan gærbrøds pancakes

Ingredients for Msemmen – Moroccan gærbrøds pancakes

Instructions for Msemmen – Moroccan gærbrøds pancakes

To prepare the Msemmen – Moroccan gærbrøds pancakes recipe, please follow these instructions:

Stir the yeast into a bit of lukewarm water. Stir in yeast, flour, salt, most of the oil and cardamom together.
Then, add as much lukewarm water to the dough will be soft, but just not sticking. Be careful here that you don't skimp too much on the water, for læltningen makes the dough much more solid. You can always add more flour if the dough is still snasket after it has been thrashing, but more water into a dough, it is very difficult to add. Knead very thoroughly on the table, to the dough is elastic and still very soft. Let it rest for an hour.
Form it into 12 balls, and rub them with the rest of the olive oil. Scroll so that the balls out into a thin rectangle, as thin as it can now be done. Use if necessary. a little bit of flour to the table and cake roll. Advantage ca. 10 gr Butter on each square, then to a roulade the tril. Roll to form a tight pretzel by rolling it together from both ends. Form dough into a bun so by making the pretzel on the page and shape. Roll the bread roll out to a very very thin, round pancake.
Fold the first half way, so one more time. Let these triangles resting on the table, for they are raised a half time up.
Behind on a medium-hot pan without fat, for they are delicious Brown polka dot and baked through. Dripping with melted butter, liquid honey and a little bit orangeblomstvand, and eat them warm. If you are willing to let loaves raise slowly up, e.g., morning to night, you can use just 5-10 gr Yeast.