Msemen
Thin Moroccan flatbreads with crisp, flaky layers created by stretching the dough, brushing it with butter and folding it into a square.
Ingredients
- wheat flour350 g
- fine semolina150 g
- warm water300 ml
- salt8 g
- butter80 g
- vegetable oil100 ml
Instructions
Mix the wheat flour, 100 g fine semolina and salt. Gradually pour in warm water and knead into a soft dough. Knead for 8–10 minutes, until smooth and elastic.
Grease your hands and a bowl with a little vegetable oil, shape the dough into 6 balls, cover with a towel and let rest for 30 minutes at room temperature.
Melt the butter. Oil your work surface and hands, take a ball of dough and stretch it with your fingers into a very thin, almost transparent sheet.
Drizzle the sheet with melted butter, sprinkle with some of the remaining semolina, fold the top and bottom thirds toward the center, then fold the strip from left to right to form a square. Repeat with the remaining balls.
Heat a dry, heavy-bottomed skillet over medium heat. Gently flatten each square to about 5 mm thick and fry for 2–3 minutes on each side, flipping, until the msemen is golden and flaky.
Transfer the finished flatbreads to a plate and gently loosen the edges with your fingers so the layers don't stick together. Serve msemen warm with mint tea.
More recipes
Baghrir
Delicate Moroccan semolina pancakes covered in a lace of tiny holes, soaking up a warm honey-butter glaze.
Bissara
Thick Moroccan bissara — a smooth purée of dried fava beans with garlic, cumin and a generous drizzle of olive oil.
Zaalouk (Moroccan Eggplant and Tomato Salad)
This gentle Moroccan zaalouk combines soft eggplant, thick tomatoes, garlic, sweet paprika and cumin into a fragrant dip served warm or chilled with bread.
Moroccan Couscous with Vegetables
Fluffy couscous, vegetables in a spiced broth, chickpeas and sweet raisins come together in this colorful Moroccan dish, meant to be shared.