Bouchiar

What we know so far

Bouchiar (chiar) is the Amazigh word, in the Middle Atlas, for a thin, soft yeasted flatbread halfway between msemen and batbout: a slack dough of fine semolina and flour, risen until doubled, stretched by hand into rounds and cooked on a hot oiled pan until it puffs and blisters, then splashed with oil and turned. It comes to the breakfast table hot, drenched in butter and honey, with a glass of mint tea, and its spongy, holey crumb is what people love. The dough is deliberately sticky; that is the secret of the soft inside.

The draft was written from 2 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting