Flour, semolina, salt, sugar and yeast mix in a suitable container. Traditionally in Morocco for kneading the dough used here are broad earthen dish. Adding warm water to knead the dough.

Knead the dough at least 20 minutes! Please note at this point, otherwise the finished scones will be tough. At first the dough will be sticky, but try not to pour the flour, otherwise the finished product again, will be more stringent. The result should be soft, dont stick to hands dough. If the dough is still sticky, mix in flour, but no more than 1 tbsp. Divide the dough into pieces the size of a small plum. Since I was making half normal foods, then I got 11 balls. Cover the dough with a towel and leave to rest for 20 minutes.

Cook vegetable oil, semolina and butter. Pour into a wide flat dish (you can do without it, and all actions produce on the table) a little vegetable oil, take one dough ball and place it in a bowl, dip in oil on both sides. Flatten with your fingers the ball of dough into a thin, almost transparent pancake. This is very important - the thinner the pancake, the crispier you get a ready product. If there is a small hole, do not worry, in the finished product nobody'll notice. The dough in the work are very pleasant, make a big circle out of it is not difficult, and the thinner is the crust (again), selistea and more tender will be the finished pellet. Take some soft butter and spread it on the crust, sprinkle lightly with semolina. Semolina and butter is needed here to ensure that the dough layers do not stick together and the product turned out flaky. Can be directly mixed vegetable and melted butter and simplify the process of cooking, but in this case the oil will remain, it will have to come up with what dish to use these balances.

Fold the first one third of the pancake (grease with butter, sprinkle with semolina), and then another part of the pancake (grease with butter, sprinkle with semolina). Get a long narrow rectangle.

Repeat the previous step, get even more than a thin strip of several layers of dough. If you want, add some vegetable oil. Moroccan mistress oils do not regret, no butter, no vegetable, in order for the pancakes not too hard and dry (because the dough has no eggs, no milk), but the semolina too much to pour is not necessary, it just needs a little preporuciti dough.

In recent times, a narrow strip of grease with oil, sprinkle with semolina, slightly stretch it to the length of the roll and in that roll. Put it on a dish where you take a ball of dough, and take a new. Again cover with a dish towel and start all over again.

And here is the result - 11 cute oil rolls the test.

Prepare the sauce for brushing ready pancakes. I have left the butter, I melted it slightly and added the same amount of honey. Take the roll that you rolled first, and the rest again cover with a towel. Starting from the center, rasprashivaete his fingers in a circle of medium thickness. To make the circle not turn around and looked carefully tuck the edge of the flagellum under the cake.

Heat a pan (I have a very small - diameter 11 cm) and bake pancakes on both sides until light blush. Bake on a dry pan with a THICK bottom over medium heat. Not much zazharivat pellet, they will become dry and tasteless. While baking a pancake, knead the next pellet.

Put the finished tortilla on a plate, brush it with honey-cream sauce. In that order bake all products. It took me 40 minutes. Pellets can not be lubricated, and apply the oil with honey and everyone will be doing it yourself. You can bake them in advance and reheat before serving in the microwave.

And here is the finished pile of tortillas. Look how layered they are. Of course, Moroccan pancakes are very different from our usual, subtle and delicate openwork pancakes - they are crisp, and the inside of the pancakes is composed of a soft thin layers of dough. But my daughter loves them. And not only she, husband to sweet too uneven breathing. Well, I love what is already there. Even had to give one pancake to the wolves so the others could be photographed in front and profile.)) To Meloui is supplied with jam, but can do without it, because the sauce's sweet enough.