I remember my eldest sister making a massive butter Rghifa by putting about 4 Msemmens inside each others. The result is a family-size baked treat which is also much easier to shape than individual ones.
You can sprinkle blanched, roasted and crushed almonds inside along with sugar and cinnamon for en even more indulging treat. It will look like a "Millefeuille".
For today, I'm just posting the plain butter version which remains my favourite.
|Butter rghaifs can have all these layers which can be even finer (see pic below)|
Prep: 20 min - Resting: 30 min - Baking: 25-30 min
- 350 g of strong white flour
- 150 g of extra fine semolina or semolina flour
- 1/4 tsp of dried instant yeast
- 1 1/2 tsp of salt
- 270 ml (+/-) of water, barely lukewarm
- 80 g of butter, soft to a creamy texture or melted and cooled
- 80 ml of oil
- 60 g of extra fine semolina or semolina flour
- 1 egg yolk or just melted butter
Mix all ingredients and gradually add water to knead the dough.
Passed 10 minutes of kneading time by machine or 20 minutes by hands, you should get a soft and elastic dough which is should not be sticky. Cover the dough for 15 min.
Oil your hands and divide dough into several balls double the ferrero chocolate balls. Hopefully you get a pair number as we will pair each squares we will be making.
Generously oil a tray when you can place all these dough balls. Oil them from each side and cover for another 10 min. See more about this method in the Msemmen post.
Follow the same guideline to make a coupled Msemmen or Rghaif but do not flatten in the last bit.
Place each coupled Msemmen on an oiled baking sheet. Leave at least 15 cm between each. Flatten slightly with your fingers.
Brush the top of each coupled Msemmen with butter.
Preaheat the oven to 180 degrees C. bake until golden from top and bottom of each Rghifa.
Serve warm or at room temperature within a few hours of baking Rghaifs. The ideal drink to go with these laminated pancakes is a good Moroccan mint tea.
|Fine layers of dough trapped in a crispy crust.|
The standard baked butter rghaifs are basically made with a square of laminated dough into another.
The bigger they become the more squares you can put inside then flatten the whole square.
Example: for a 26 cm square or round pan, you could have 3 or 4 msemmens laminated into each others, you will have multiple layers. There is butter between each two layers to enrich the dough and add good taste.