For 4 rgayef
- 125 g wheat flour
- 50 g fine semolina (optional)
- 90 ml warm water
- 50 ml sunflower oil
- a knob of butter
Mix the flour with half of the semolina and a pinch of salt. Add water slowly.
Knead it until it turns into a smooth dough (about 10 minutes). Make a ball with the dough and let it rest for 5 minutes.
Meanwhile, melt the butter on low heat. Remove it from the heat and mix it with the oil. Let it cool.
Grease your hands with the melted butter. Divide the ball en 4 pieces and make small balls. Let them rest for another 5 minutes.
Grease the work surface with the melted butter and stretch each small ball until form almost transparent bases.
Sprinkle a little semolina. Fold the bottom third and the top third of each base toward the center.
Flatten them with the finger until the bases are thinner and wider. Spread the bases with the melted butter and sprinkle a little semolina.
Repeat this steps folding a third of each side of the base toward the center.
Flatten the base again until the rgayefs are square and fine.
Spread a frying pan with the melted butter and place it on medium-high heat.
When the frying pan is hot, add the rgayefs and let them cook for 2 minutes on each side.
Spread cheese and honey or chocolate cream on the rgayefs. Fold them.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.