Place the flour in a very large clay pot used to knead the dough or a flat surface for the working area.

Now add warm water, little at a time, while mixing with your palm until the flour is a bit wet and you can create a ball of dough.

Keep kneading the dough with the palm of your hand, energetically, for 10 minutes until you get a smooth dough. You can also use a kneading machine. Add a little bit of warm water if needed.

Place the salt on the working station and knead the dough over it until the salt is well integrated. Keep kneading energetically for another 5 minutes.

In the end, you will get a very malleable smooth dough that you can shape into a thick tube.

Cover the dough with a plastic wrap and let it rest for a minimum of 30 minutes.

To shape the dough, you need to prepare ½ cup of melted butter mixed with ½ cup vegetable oil.

Cover your palm with the butter mixture and brush it over the dough. Take the dough tube and pass it along with your palms simultaneously to make it thinner.

Keep pressing the dough on it and stretching it to make the tube of dough thinner until it becomes like a thread like medium-thick noodles. Brush the dough with the melted butter and oil mixture from time to time.

Roll the threads around your hand to get a roll like a wool ball, from time to time, and keep brushing with the butter-oil mixture. Put the dough ball down and flatten it a bit by gently pressing on it.

Cover the dough ball with a plastic wrap and let it rest for 20-30 minutes, after the dough rests, press a bit it with your hands until it flattens into a disk shape.

For marinating the chicken mix a little bit of salt, pepper, turmeric, and vegetable oil. Rub the chicken with this marinade. Place the chicken in a covered container and let it marinate in the fridge overnight.

Heat a heavy pan on high heat until it becomes hot, once the pan is hot, lower the heat to medium-high, and start cooking the pancakes.

Brush the surface with a little bit of the butter-oil mixture and cook the pancake on both sides until they become golden brown.

For the chicken add the spices (salt, pepper, turmeric, ras-el-hanout, and saffron) to the pressure cooker.

Add ¼ cup of water and mix it with the spices.and place the chicken in the pot and mix it well with the marinade. Make sure that the spices cover the chicken all over.

Insert the end bones of the chicken legs into the back skin to make the chicken compact, then add the chopped onion and the cilantro to the pot.

Wash the fenugreek with water. Place the fenugreek in a cheesecloth, close it, and place it in the pot.

-7 add the vegetable oil and olive oil to the pot, cook the chicken with all the ingredients uncovered, on high flame for 5 minutes.

-8 after cooking the chicken for more than 5 minutes, add the tomato to the pot and continue cooking for 5 minutes on high heat, uncovered. After the 5 minutes, add hot water to the pot until the chicken is half covered.

-9 cover the pot with a lid and let the chicken cook on medium-high heat until done. The time of cooking will vary depending on the pot you are using. Just make sure the chicken is tender at the end to ensure it’s cooked.