Rghayef are square-shaped Moroccan pancake prepared for breakfast and sometimes as an evening snack. They always go with Moroccan tea, and some people would enjoy them with milk-coffee.
Step by Step method
- In a bowl put flour, salt, anise, vanilla, baking powder and mix.
- Add butter and rub with hands until there is no butter left.
- Add egg and knead.
- Add water little by little to form a soft dough.
- Knead well for 5 to 10 minutes and cover the dough and let it rest for half an hour.
- Use a large plastic tray so as not to have the dough stuck on the surface, spread some oil on it.
- Keep your hands and the dough well-oiled and grasp a large portion of dough and squeeze off a ball between your thumb and forefinger to form small balls in the size of an apricot.
- Put the balls on an oiled tray.
- To keep the balls in good conditions, spread oil on them, and cover them loosely with plastic so as not to be dry.
- Set the balls aside for few minutes before working with them.
- Take a ball, dip it in oil, and flatten the balls to make very thin discs.
- Fold the edges of the discs into the centre to make a square.
- Place them aside on an oiled surface.
- Heat oil in a frying deep pan or an iron skillet over medium high heat.
- Work on every square of dough separately by patting it with your fingers or palm of your hand to extend to nearly double size.
- Fry Rghayef in hot oil one by one until they become golden.
- Put the fried Rghayef on a paper to drain oil
- Place them in a plate
- sprinkle some honey, some sesame or almonds flakes.
- Serve hot with tea in breakfast or for evening snack.