Easiest Way to Prepare Appetizing Moroccan Pancake Bread (Sweet or Savoury)

Moroccan Pancake Bread (Sweet or Savoury). Fold the dough into thirds like a letter. Fold the two open ends of the dough letter into the center to make a square. Set aside and repeat with the other dough balls and filling portions.

Make this recipe for a breakfast, snack, dessert, or iftar meal during Ramadan! Pancakes- Worldwide Breakfast, Dinner or Dessert of Champions Pancakes come in many different forms. You will find both a sweet and savory version of these. You can have Moroccan Pancake Bread (Sweet or Savoury) using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Moroccan Pancake Bread (Sweet or Savoury)

1. It's 200 gr of AP flour.
2. It's 200 gr of semolina flour.
3. You need 1 Packet of Quick Action Yeast or 8 Gr.
4. You need 1 of egg.
5. It's 1 tbsp of sugar.
6. It's 1 tsp of salt.
7. You need 600 ml of water.
8. It's 1/2 Tsp of Any Dried Herbs (optional) - I use Rosemary Powder sometimes 1/4 of nutmeg.

The sweet version is topped with melted butter and honey. It's sometimes called the Moroccan breakfast bread because it regularly makes an appearance on morning tables. Other people call them Moroccan pancakes but I think that title belongs to beghrir! Add the milk, flour, semolina flour, eggs, baking powder, and salt.

Moroccan Pancake Bread (Sweet or Savoury) step by step

1. Mix together all the Dry ingredients.
2. Add the water (warm NOT hot) and egg and then whisk everything together - can by hand whisk or quickly pulse a few times in a blender. Should look like a slightly bubbly batter mix..
3. Add a few drops of olive oil to a non-stick frying pan on a medium heat then drop 2 large spoon fulls into the pan on top of each other. only cook on one side - I stop to cook just before the batter dries on top as the heat carries on..
4. Stack and serve with butter and honey or later the same day can warm in the pan with a drop of oil and eat with lamb tagine - WOW..

All of the food in Morocco is exceptional, a wonderful contrast of savory and sweet, carefully paired. Even breakfast in Morocco was something special. Breakfast always had a bit of a continental leaning but with Moroccan specialties, like this pancake. I'll never forget the first time I tried Beghrir, on the rooftop patio of our Riad. Pre-heat a dry pan over a medium-high heat.