Description
This traditional Moroccan Msemmen recipe is a flaky, layered flatbread made with a combination of flour and fine semolina. Perfectly crispy on the outside and soft on the inside, these square-shaped breads are folded with a rich mixture of vegetable oil, semolina, and butter, then pan-cooked to golden perfection. Ideal for breakfast or a snack, Msemmen can be enjoyed plain or with honey, jam, or savory fillings.
Ingredients
Scale
Bread Ingredients
- 3½ cups flour (340 g)
- ½ cup fine semolina (90 g)
- 2 tsp sugar
- 2 tsp salt
- 1 teaspoon yeast
- 1½ cups warm water (approx. ⅓ liter)
Folding Ingredients
- 1½ cups vegetable oil
- ½ cup fine semolina
- ¼ cup very soft unsalted butter
Instructions
- Mix dry ingredients: Combine the flour, fine semolina, sugar, salt, and yeast in a large bowl until evenly mixed.
- Add water and form dough: Gradually add 1½ cups warm water to the dry mix and stir until a dough forms. Add more water if needed to achieve a soft but not sticky dough.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- Prepare folding mixture and divide dough: Set aside a bowl containing soft unsalted butter and vegetable oil. Oil your hands, then divide the dough into golf ball-sized pieces.
- Flatten and fold the dough balls: Take the first ball, coat your hands and work surface with the butter-oil mixture, and flatten the ball into a very thin layer.
- Layer with oil and semolina, fold into thirds: Brush oil on top of the flattened dough, fold it into thirds lengthwise, add more oil and sprinkle some fine semolina, then fold again into thirds, forming a small square.
- Repeat for all pieces: Continue this process with the remaining dough balls.
- Cook the Msemmen: Heat a skillet over medium heat and add a small amount of oil. Oil your hands and gently flatten each folded dough square into a thin square before placing it in the pan.
- Pan-fry until golden: Cook each piece until golden brown and slightly crispy on the outside, turning once. Ensure sufficient oil is used to achieve a nice golden crust.
Notes
- If the dough is sticky, add flour a tablespoon at a time while kneading.
- Use vegetable oil for folding and cooking to keep the layers delicate and flavorful.
- Do not overwork the dough when flattening the folded pieces to preserve the layers.
- Msemmen can be served warm with honey, jam, or savory spreads.
- For best texture, cook on medium heat to allow the interior to cook without burning the crust.
Nutrition
- Serving Size: 1 flatbread (approx. 80g)
- Calories: 220 kcal
- Sugar: 1.5 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
