Rghaif (رغيف) — Moroccan Flaky Square Pan-Fried Pastry

• 450 gall-purpose flour (plus 30 g for dusting and shaping)
• 100 gfine semolina (extra-fine works best)
• 10 ggranulated sugar
• 9 gfine sea salt
• 4 ginstant yeast
• 320 mlwarm water (about 38–40°C)
• 30 mlneutral oil (sunflower or canola)
• 70 gunsalted butter (melted and cooled slightly)

Instructions

1. 1

   Combine the flour, fine semolina, sugar, salt, and instant yeast in a large bowl and whisk for 30 seconds to distribute everything evenly. Add the warm water and 30 ml oil, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 10 minutes by hand (or 7 minutes in a stand mixer on medium-low) until it becomes smooth, elastic, and slightly tacky but not sticky. If it feels wet, dust in flour 5 g at a time; if it feels dry, add water 10 ml at a time, then knead again to fully incorporate.

3. 3

   Lightly oil a bowl with 5 ml oil, place the dough inside, and cover tightly. Rest for 20 minutes at room temperature so the gluten relaxes and the dough becomes easy to stretch without tearing.

4. 4

   Divide the dough into 10 equal pieces (about 95 g each) and shape each into a smooth ball by tucking the edges underneath. Coat each ball with a thin film of oil, arrange on a tray, cover, and rest for 15 minutes to relax the dough again.

5. 5

   Prepare a lamination station: mix the melted butter and 60 ml oil in a small bowl, and keep the 60 g fine semolina nearby. Lightly oil your work surface and your hands, because rghaif is stretched with oil rather than flour to preserve flakiness.

6. 6

   Working with one dough ball at a time, press it into a disk and stretch it gently with oiled fingertips into a very thin sheet about 35–40 cm wide. Keep stretching from the center outward until it is nearly translucent; if a small hole appears, pinch it closed and continue gently.

7. 7

   Brush the surface lightly with the butter–oil mixture using about 1 1/2 tsp (7 g) per sheet, then sprinkle about 2 tsp (6 g) semolina evenly over the top. Fold the sheet into a square by folding the left third over the center, then the right third over, then the bottom third up, and finally the top third down to form a neat square packet.

8. 8

   Place the folded square seam-side down on an oiled tray and repeat with the remaining dough balls. Cover the tray and rest the squares for 10 minutes so the layers settle and the dough relaxes, which helps prevent bursting during cooking.

9. 9

   Heat a heavy skillet or griddle over medium heat for 3 minutes, then add 1 tsp (5 ml) oil and wipe to a thin sheen. Gently flatten one square with your fingertips to about 12–14 cm wide, keeping the corners squared, then place it on the hot surface.

10. 10

    Cook for 2 to 3 minutes on the first side until golden with darker toasted spots, then flip and cook 2 to 3 minutes more. Flip once or twice more for 30–45 seconds per side to fully cook the center; adjust heat to medium-low if it browns too fast before the layers set.

11. 11

    Transfer the cooked rghaif to a rack so steam can escape and the pastry stays flaky rather than soggy. Repeat with the remaining squares, adding 1 tsp (5 ml) oil to the pan every 2 to 3 pieces to maintain even browning.