Petite fekkas with chermoula is a twice-baked version of savory fekkas. Rods of dough are baked for a short time and taken from the oven while still springy. After cooling, they're thinly sliced and baked again.
You could use these savory fekkas instead of croutons over soups and salads. They really lift such dishes.
Adjust the heat or the spiciness to your liking. I often add paprika and thyme. Make a big batch as they tend to disappear quickly.
What to do with broken fekkas:
- Eat them.
- Use them to thicken sauces or as a crumble topping for fish, vegetables and salads.