Stuffed Skillet Bread – “Rghayef Maamrine”-


1½ Cup all-purpose flour

1 Cup fine semolina + ¾ cup

2 rapid-rise yeast

½ Teaspoon salt

1 to 1 ½ Cup of warm water (or just enough water to get a thick and slightly sticky dough)

1 ½ cup preserved meat – see recipe on my website under Moroccan Pantry-

¼ cup water or 1 egg yolk


Dissolve the yeast and salt in ¼ cup of water. Add it to the flour.

Adding water slowly, knead the dough for 5 to 10 minutes until thick but slightly sticky. If you think you have added too much water, don’t worry, the flour will absorb it.

Form one big ball of dough. Sprinkle your working surface with flour or semolina and rub it with your hands to get rid or any sticky dough.

Cover the dough with a plastic film and let it rest for 15 to 20 minutes.

Squeeze the dough between your thumb and pointer to cut a 3 to 4 centimeters diameter balls, roll them between your palms to round them  and set them on a flat surface.

Sprinkle your working surface with semolina, place each ball of dough on it and use a roller or your fingers to flat down the dough, moving your hand in a circle, to make a flat, 0.25 centimeter thick disks.

Place 1 Tablespoon of preserved meat on one disc. Brush around the meat with some water or egg yolk. Cover it with another dough disc, and use a round object like a bowl or a martini glass to cut a circle around the meat stuffing.

Lay a blanket over a table or any flat surface. Lay a cotton cloth on top of it and sprinkle over it with some semolina.

Carefully, transfer the dough disks to the blanket.

Once you have finished transferring all the dough disks to the blanket, sprinkle over them with the remaining semolina, cover them with a cotton cloth, then with a blanket.

Let the dough rise for at least one hour, until it has doubled in thickness.

Preheat a heavy nonstick skillet on medium heat. Carefully transfer each disk to the skillet and cook it for 1 ½ to 2 minutes on each side.

Repeat the same steps until you have cooked all the dough disks.

Serve the breads preferably soon after cooking, or wrap them in a cotton cloth and store them in the refrigerator. Warm them in a toaster before serving.

Serve with Moroccan mint tea, it complements this bread beautifully.