- mix all ingredients to the consistency of ordinary thin pancakes... all good stir with a whisk, cover with a towel and let stand 15 min... that would be a good Bulka was... It's an interesting point -no milk, no eggs, no oil... just water flour and semolina...

More interesting... Start to fry: - do not heat the pan... this is important! -the dough always pour out on a cold skillet -fry on medium heat only one side of every pancake pan turn upside down, and injected under a stream of cold water... for about 2-3 seconds!!]these allow the pan to cool it.. wet the towel, then again put on the fire and pour into the center of the dough... ( to pour on the centre one ladle... as the dough rises the foam is not a lot... not to rastakat as our pancakes... just pour it on the center... not pull the pan... how very spread out and all...) -oil on the pan to pour not necessary (depends on the pan, if you still stick, just well-wetted with oil cloth and wipe her with a frying pan... we wouldn't... ) Readiness immediately visible porosity... so interesting... not just holes... and dimples... it's so cool...

The reverse side looks like this...

Lubricating oil... careful...

Twisted...

The Moroccan said that they eat, dipping in honey or jam... and we liked it so much... still smeared with condensed milk...