Ftir with Olives and Garlic

Peel the garlic cloves and either roast them whole in a dry skillet over medium-low heat for 8 to 10 minutes, turning occasionally until golden and fragrant, or mince them finely if you prefer a stronger garlic flavor. If roasting, allow them to cool slightly then roughly chop or crush them. Set aside while you prepare the dough.

In a large mixing bowl, combine the all-purpose flour, semolina, salt, and instant yeast. Mix the dry ingredients together thoroughly. Make a well in the center and add the olive oil and most of the warm water. Begin mixing with your hands, gradually bringing the flour into the liquid, adding the remaining water as needed until a soft, slightly tacky dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until it is smooth, supple, and elastic.

Form the kneaded dough into a ball, coat it lightly with olive oil, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 15 minutes. This resting period relaxes the gluten, making the dough much easier to roll out and fold without it springing back. Do not skip this step as it is essential for achieving the characteristic layered texture of ftir.

Divide the rested dough into 4 equal portions. Working one portion at a time on an oiled work surface, flatten the dough into a thin round or rectangle using your hands or a rolling pin. Drizzle generously with olive oil, then scatter a portion of the chopped olives and garlic evenly over the surface. Fold the dough over itself — first from the bottom third up, then the top third down like a letter — then fold again in the other direction to form a layered square. Gently press and flatten the square slightly.

Once all four portions are folded and layered, gently flatten each one with the palm of your hand or a rolling pin into a disc or square approximately 15 to 18 centimeters wide and about 1 centimeter thick. Be careful not to press so hard that you force all the air out between the layers. Place the shaped ftirs on a lightly oiled surface, cover loosely, and let them rest for another 10 minutes before cooking.

Heat a large, heavy-bottomed skillet or traditional Moroccan griddle (tajen) over medium heat. When the pan is hot, place one or two ftirs in the pan without overlapping. Cook for 4 to 5 minutes on the first side until the bottom is deep golden brown with darker spots. Flip carefully and cook for another 4 to 5 minutes on the second side. The ftir is ready when both sides are evenly golden and the edges look fully cooked. If you prefer a crispier result, brush the outside with a little extra olive oil while cooking.

Instead of: Green olives

Use: Black or purple Moroccan olives can be used for a richer, more intense flavor. Kalamata olives are also a good substitute and are widely available internationally.

Instead of: All-purpose flour

Use: Whole wheat flour can replace up to half of the all-purpose flour for a nuttier, more rustic ftir with additional fiber and a denser crumb.

Instead of: Olive oil

Use: Smen, the traditional Moroccan aged fermented butter, can be used instead of or alongside olive oil for an even richer and more authentically traditional flavor.

Instead of: Instant dry yeast

Use: Active dry yeast can be used in the same quantity but should be proofed in warm water with a pinch of sugar for 5 to 10 minutes before adding to the flour to ensure it is active.