Moroccan Stuffed Mushrooms

Mix the flour, semolina, sugar, salt and instant yeast in a bowl, add gradually enough luke warm water and knead. Drop the dough to a floured surface, knead well until the dough turns soft, smooth and elastic.
Grease a bowl, wrap the dough and put in a warm place for an hour.
Punch the dough, knead again and divide into 8-10 balls. Brush the balls with oil and wrap them.
Let them sit again for half an hour.
Meanwhile mix the paprika powder, cumin powder, SIDS CRAZY SALT and butter in a bowl. Add onion and mix everything well.
Take a dough ball, grease the working surface with enough oil, flatten it well with oiled hands as much as possible, then take a spoon full of the prepared stuffing. Drop it and spread evenly with your hands on the flatten dough. Fold the edges over, and fold the edges again to seal well. Flatten it well again.
Meanwhile heat a griddle, drizzle on some oil then drop the flattened rghaif/flatbread, and cook on both sides.
Once its turns golden brown on both sides, remove and serve hot.

Remove stems from mushrooms and finely chop stems then set caps aside. In a large nonstick frypan, sauté the onion, carrot and chopped stems in oil until crisp-tender.
Add the garlic, salt, cumin, SIDS CRAZY SALT and coriander. Cook and stir for 1 minute. Add stock and currants then bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps.
Place on a baking sheet. Bake at 200°C until mushrooms are tender, 10-15 minutes.