940- Msemmen with Black Olives Tapenade / مسمن بالزيتون الأسود
375g (3 cups) all-purpose white flour
190g (1 cup) fine semolina
1 teaspoon salt
360ml (1 cup) lukewarm water
100g (3.5 ounces) unsalted black olives, shopped
1 garlic clove, grated
1 teaspoon dry thyme
2 tablespoons olive oil
4 tablespoons vegetable oil
6 tablespoons fine semolina
1 teaspoon baking powder
Step 1: Preparing the dough
1- In a large bowl, or in a Gasaa which is a Moroccan clay plate, mix the flour, fine semolina, and salt.
2- Add the water little by little and continue mixing until a dough ball is formed. The dough should not be watery, but it will be a little sticky.
3- Knead the dough for 5-10 minutes until it becomes smooth, elastic, and not sticky.
4- Place the dough in a bowl, brush with a little vegetable oil, and cover with a clean cloth. Let the dough rest for 15 minutes, afterwards the dough will be softer and easy to spread. To test that the dough is ready, poke it with one finger, the dough is ready when it bounces back to its original shape.
5- Cut small dough balls weighing around 70g (2.4 oz). From time to time, oil your hands to make it easier to cut the dough.
6- Place the dough balls in a plate, lightly brush them with vegetable oil, then cover with a clean cloth. Allow them to rest for 15 minutes.
Step 2: Preparing the black olives tapenade
7- Place the black olives, garlic, thyme, and olive oil in a bowl, then blend using a hand blender. Set a side.
Step 3: Shaping the dough
8- In a small bowl, combine the fine semolina and baking powder.
19- Take one msemen dough ball and flatten it with the palm of your hands on a non-stick work surface. Add a little bit of oil to the dough, then flip the dough circle.
10- Using your fingers, gently keep flattening and pushing the edges of the dough to expand it into a very thin disk with 28cm (11-in) diameter. Keep adding vegetable oil to ease the spreading of the dough.
11- Sprinkle the disk with a little semolina and baking powder mixture.
12- Add two tablespoons of the olive tapenade mixture and spread it all over the the dough.
13- Fold the upper edge of the dough towards the center, then repeat with lower edge to create a long rectangle.
14- Fold the right and left edges of the dough towards the center, placing one side on top of the other to form a small square of 4xm x 4cm (1.5inch x 1.5 inch).
Step 4: Cooking the Msemmen
15- Brush your workstation with vegetable oil. Take one dough square at a time and flatten it with your fingers and the palm of your hand until you form a thin square of 12cm x 12 cm (4.7inch x 4.7inch)
16- Heat your pan on high heat, then drizzle some vegetable oil on it. Reduce the heat to medium-high and cook the Msemmen for 3 minutes on each side. Keep turning over the msemmen several times. Push the edges of the msemmen using a spatula to make sure they are fully cooked.
17- Once the msemmen has a golden brown colour and the center is cooked, remove from the pan and place on a wooden surface. It is better to use a wooden surface so that the msemmen does not becomes soggy. Serve the Msemmen immediately or reheat it before serving.