1

Dough: Mix the flour, semolina, salt and sugar in a bowl, then add the water and yeast, kneading briefly to form a moist, smooth dough. Cover and let rise at room temperature for 3-4 hours, pressing down and folding 3-4 times.

2

Once the dough has risen, divide into 8 pieces. Shape into balls and let rest briefly. Melt the butter in a small pan and let cool.

3

Shape: Pour a little olive oil onto your work surface, then flatten one ball of dough at a time, pressing it into a circle and pulling it apart to make a thin round. Brush with melted butter, sprinkle with garlic and fleur de sel. Then fold both sides into the centre, and roll up the strip of dough into a snail. Press the dough snail down into a round again (this works best if your hands are quite oily). Fry the dough pieces in a frying pan over medium heat for 3-4 minutes on each side, sprinkling the thyme over top. Serve warm or cooled.

Tips

Alternatively, you can use other herbs or a curry mix to flavour the flatbreads.
The flatbreads taste delicious with lentil curry, meat sauce or vegetable stews, hummus and salad.
The bread is called "meloui" in Morocco and means "rolled".

Source:

IG Dinkel, Judith Gmür-Stalder