Trid: Paper thin pastry made from flour and fine semolina. The term Trid is also used to describe a delicious dish of stewed chicken r’fissa served over shredded Trid pastry. We’ll be sharing recipes for both this week, starting with the recipe for trid pastry below. Part 2 is coming this Friday! Ingredients 400g (3 cups) all-purpose flour 200g (1 1/2 cups) durum wheat flour (finot) 345ml (1 1/2 cups) warm water 1 teaspoon salt Vegetable oil for shaping Instructions 1. In a large bowl or clay dish (gasaa), mix the all-purpose flour and durum wheat flour together. 2. Add the salt, then gradually add the warm water until a soft dough forms. 3. Knead the dough well with your hands until it becomes smooth. 4. Cover the dough with plastic wrap and let it rest for 10 minutes. 5. Lightly grease your hands with oil, then shape the dough into balls (50g / 1.7 oz). 6. Cover the dough balls with plastic wrap and let them rest again for 10 minutes. 7. Heat a non-stick pan over medium heat...