Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes 8 breads
2 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon baking powder ½ tablespoon sugar 1 large egg
Mix the flour, salt, baking powder and sugar together. Add the egg and with your hands mix together. Add ½ to ¾ cup warm water little by little until it forms a ball. It shouldn’t be sticky. If it is, add more flour.
Knead and stretch the dough until moist, smooth and elastic, 5 minutes. Brush with vegetable oil. With you thumb and index finger, form the dough into 8 balls a little larger than golf balls. Place on an oiled baking sheet, cover with plastic wrap and let rest 15 minutes.
Working with one ball at a time, stretch the dough into a circle until you can see the counter through it. Sprinkle lightly with semolina. Fold the circle into thirds by folding one third of the dough towards the cents and folding the opposite side over it to make a long rectangle. Fold in the two ends so once again it is folded into thirds to make a square. Sprinkle with semolina. Brush with oil and let rest 15 minutes.
Oil the work surface and press the dough out so that it is 3 times the size of the original square. Preheat a non-stick pan on medium high heat and place the msemmen in the pan. Turn it over again and again until it is golden on each side, about 4 to 5 minutes. Drain on paper towels.
Makes 8 breads
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