To make those turban crepes, first, the elastic dough should be shaped into long sausages, then fold

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 رزة القاظي-رْزِيزَة This is another traditional typical crepe, very popular in the West region of the Kingdom of Morocco, called  Razat El Quadi or El Kadi  ( رزة القاظي -  also spelled Rzeeza or Rzyza or Rziza = رْزِيزَة ), which is a unique Moroccan crepe, that literally means 'Judge's Turban'. S trangely enough, these delicious Moroccan crepes are named after a turban, which is  a traditional and rural head dress that  Moroccan  men al la carte wear in some regions, especially in the Sahara (Desert) to protect them from wind, dust, dry hot weather in summer and cold, sandstorms in winter.   A turban al la carte is practical because it's easy to wear, it is just twisted (it should not be flat), al la carte then shaped into a snail or snake form and put on the head. Along with the turban, men often wear a Jelaba (Djellaba), al la carte which is a loose-fitting hooded robe with long, full sleeves, al la carte and hand-made leather shoes called Babouche =   بَبُوشْ or  Balgha (Balra)  =  بْلْغَة ( The letters " gh " stand for the French " R ", similar to a gargling sound in the  back of the throat).   This  costume is typical to the rural areas, but in big  Cities, men combine Moroccan traditional clothing with western garments. Rzeeza is usually served during Ramadan and also for special occasions or any-time, but traditionally, Rzeeza is treated as a special breakfast food item for a newly married couple in the West region of Morocco and this occasion is called " Ftour El 3rouss " = فْطُورْ العْرُوسْ , which means = "The Bride's Breakfast". The first breakfast that a newly married couple share, should  be exceptional, so Rzeeza is definitely at the top of the breakfast al la carte list for the couple, and usually served along with milk, Msamen , Melwy , stuffed dates, boiled eggs, Harira , croissants , Atay , etc.....  In times past, Rzeeza would be prepared by the bride's aunties or older sisters or grandmother who were considered great bakers or cooks, but there are now bakers' shops or pâtisserie  who are able to serve authentic Rzeeza for this special occasion. al la carte Both the groom’s and bride’s families (only close family members) would gather around the table to mingle, spend time with one another, introduce themselves and more importantly show their support to the couple in their new life. Rzeeza always brings back fond wonderful childhood memories for me, it was something I look forward to during  Ramadan  or tea-break after school.
To make those turban crepes, first, the elastic dough should be shaped into long sausages, then folded into spiral or 'snail-shell' shapes, al la carte and cooked on a preheated non-stick pan over medium heat .   By the way, I have to confess this is an extremely time consuming crepes, but the end result is worth it, and as they say about physical effort: "No pain, no gain". When served , drizzled with sweet honey on top, it is Heaven on a plate!  I'm posting today,  the traditional way to prepare Rzeeza, and  I personally prefer this old style to make it, but there are two (2) "No pain ways", but  I'm not too sure though how the simplified techniques will affect the final texture:
1-Flatten each ball of the dough into a very thin circle then with a pizza cutter, cut the dough into strips, then shape them into Rziza (I tried this method once - See slide below- and Rziza was too hard, crunchy and so crispier al la carte than my ideal. I will not recommend).
    Ingredients : - 300 gr strong white flour / 300 gr de farine blanche. - 400 gr hard unbleached flour all puprose or fine semolina / 400 gr de farine de blé dur ou semoule très fine - Some salt, to taste / Un peu de sel, au goût. - 3 tablespoons pure olive oil / 3 c à soupe d'huile d'olive de bonne qualité - 3   tablespoons soft unsalted butter / 3 c à soupe de beurre mou non-salé - Pinch of yeast (don't put too much yeast.  For 700 gr of flour, I put less than 1 gr, about 0.5 gr or less) / Une petite pincée de levure boulangère (Ne pas mettre trop. Pour 700 gr de farine, j'ai mis moins qu'1 gr.  Environ 0.5 gr ou même moins). N.B. : I used instant dry yeast, but you might use fresh or active dry yeast as well.  For all my baking, personally, I prefer using a little block of fresh yeast instead of dry one, but it is hard to find it where I live.  If you go here to a stor