Stuffed R’ghayef/Msemen (Moroccan Stuffed Flat Bread)

Moroccan cuisine has a number of flat breads which are mostly pan fried. These breads are mostly served with Tajines, soups and stews. R’ghayef is very much like the other Moroccan bread Meloui, but this one has a stuffing of onions and parsley inside.

This recipe was sourced from the ‘diplomatic kitchen’. You can substitute the all purpose flour in this recipe with wheat flour also.

Makes 10.

Ingredients:

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Ingredients:

All purpose flour or maida – 3 cups

Semolina or rava – 1 cup

Salt – 1 tsp

Instant yeast – 1 1/4 tsp

Sugar – 1/2 tsp

Oil – 3 tsp

Oil for brushing on the breads

Water for kneading dough – 3/4 cup or more

Stuffing:

Onion finely chopped – 1/2 cup

Chillie flakes – 1 tsp

Cumin powder – 1/2 tsp

Parsley chopped – 2 tbsp

Salt to taste

Melted butter – 1 1/2 tbsp

Preparation:

In 1/4 cup of warm water, add the yeast and sugar and stir well. Keep it aside for 10 minutes until it froths well and rises.

In a mixing bowl, add the flour, semolina, salt, the frothed yeast, oil and knead well adding enough warm water. The dough should be soft and pliable. Once it is kneaded well, rub yr hands with little oil and apply the oil all over the rolled ball of dough. Cover with a cling wrap and keep it aside for 2 to 3 hours until it doubles up in size. The more it sits, the softer the bread will be.

After 3 hours, take the dough and punch it and divide the dough into 10 balls and keep it covered with cling wrap for another hour (pic 7)

Now, to prepare the stuffing, take a small mixing bowl and add the finely chopped onions, chopped parsley, red chillie flakes, cumin powder, salt and melted butter. Combine well and keep it aside.

Take a ball of the dough and roll it into a circle as thin as possible. Place the prepared stuffing evenly on the rolled out dough (picture 9). Fold the circle (as shown in picture 10). Then, fold the other two ends again (as in picture 11) to make it into a square. Now, roll and flatten the square to about one inch thickness (picture 12).

Heat a griddle and when it is hot, lower the flame and place the rolled out dough on it and cook. Add a few drops of oil on all sides and when golden, flip and cook the other side, adding a tsp of oil again.

Serve with any curry of your choice.

Note : You can use 1 1/2 cups of wheat flour and 1 1/2 cups of all purpose flour for this recipe or substitute the all purpose flour with wheat flour.