Moroccan Petite Fekkas with Chermoula - Fkikssate b'Chermoula

Method11 steps

1. 1

   Step 1: Choose the hand-mixing route. Set out the melted, cooled butter, olive oil, ready harissa and chermoula pastes, cream cheese, pepper and the separate dough and rolling flour stocks.

2. 2

   Step 2: Mix the 2.2 oz melted, cooled butter (2.2 oz), 2 tbsp olive oil, 1 tsp ready harissa, 3 tbsp ready chermoula, 1.2 oz cream cheese and ½ tsp black pepper. Mix in the 9 oz dough flour, 1 tsp baking powder, 1 tsp salt and ½ tsp instant dried yeast. Add the listed 1–2 oz lukewarm water gradually, only as needed to form smooth nonsticky dough.

   Uses 2.2 oz butter, melted and cooled · 2 tbsp olive oil · 1 tsp ready harissa paste · 3 tbsp ready chermoula paste · 1.2 oz cream cheese · ½ tsp ground black pepper · 9 oz all-purpose flour, sifted · 1 tsp baking powder

3. 3

   Step 3: Divide all the smooth dough from step 2 into four smaller balls.

   Uses Complete smooth chermoula-fekkas dough

4. 4

   Step 4: Preheat the oven to 170°C (338°F). Line the baking sheet or sheets with parchment.

5. 5

   Step 5: Shape all four dough balls from step 3 into rods 5–10 mm (0.2–0.4 inch) thick, short enough to fit the lined sheets. Use some of the separate 2 oz rolling flour only as needed for shaping.

   Uses All four dough balls · Some of the separate 2 oz rolling-flour supply

6. 6

   Step 6: Bake the shaped rods from step 5 on the middle rack at 170°C (338°F), checking after about 15 minutes. They should look paler, feel springy and release easily from the sheet when gently nudged. If using two trays, rotate as needed for even baking; continue until the rods reach these endpoints.

   Check first-baked rods · 15 minUses Complete shaped dough rods

7. 7

   Step 7: Remove all the first-baked rods from step 6 and immediately cover with a couple of kitchen towels to retain steam. Cool covered for at least 1 hour so they can be sliced without drying out.

   Minimum covered cooling · 60 minUses Complete first-baked rods

8. 8

   Step 8: Use a sharp straight-edged knife to cut all the cooled rods from step 7 diagonally into slices about 0.3 inch thick. Holding two rods parallel while cutting can reduce breakage.

   Uses Covered cooled rods ready to slice

9. 9

   Step 9: Arrange all the slices from step 8 in a single layer on ungreased baking sheets without parchment. Bake at 160°C (325°F) for 12–15 minutes, checking from 12 minutes, until nicely golden.

   Check second bake · 12 minUses Complete sliced petite fekkas

10. 10

    Step 10: If the centers are nearly baked and the batch risks over-browning, turn off the oven and let the fekkas from step 9 finish in its residual heat for a few watched minutes. Otherwise remove them when golden and cooked through.

    Uses Second-baked petite fekkas

11. 11

    Step 11: Cool all the finished fekkas from step 10 completely, then keep in an airtight container or freeze.

    Uses Finished twice-baked petite fekkas