Msemen (Moroccan Square Flatbread)
Sign in to rate this recipe.
The Tale of Msemen (Moroccan Square Flatbread)
Story updated
Msemen, a flaky, square pan-fried flatbread made by folding oiled dough into layers, is a beloved Moroccan breakfast and teatime bread, often served with honey or amlou (an almond-argan spread). Its layered, laminated technique reflects a North African tradition of working fat into dough for a crisp, flaky texture.
Ingredients
Scale:· 8 servings
- 3 cups fine semolina flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 1/4 cups warm water
- 1/2 cup melted butter, divided
- 1/2 cup vegetable oil, divided
- Extra flour, for shaping
Instructions
- 1Mix semolina, flour, salt, and warm water into a soft, slightly sticky dough; knead 8-10 minutes.
- 2Divide into 12 balls and let rest 20 minutes covered.
- 3Oil your work surface and hands, then flatten each ball into a thin square, brushing with melted butter and oil as you stretch.
- 4Fold the square into thirds, then into thirds again to form a smaller square packet.
- 5Rest folded packets 10 minutes, then flatten each gently into a thin square before cooking.
- 6Cook on a hot, lightly oiled griddle 2-3 minutes per side until golden and flaky.
- 7Serve warm with honey and butter or alongside soup.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.