Msemen
The Quirky Foodster Team
Ingredients
- Fine semolina flour — 3 cups (375 g / 13 oz)
- Plain flour — 1 cup (120 g / 4 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Salt — 1 tsp
- Melted butter, for folding — 1/2 cup (115 g / 4 oz)
- Vegetable oil, for folding — 1/4 cup (60 ml / 2 fl oz)
- Fine semolina, for dusting
Method
- Combine the semolina flour, plain flour and salt in a bowl.
- Gradually add warm water, kneading for 10 minutes until a smooth, soft dough forms.
- Divide the dough into small balls and let rest for 15 minutes.
- Oil your work surface and hands, then flatten each ball by hand into a thin square, stretching gently.
- Brush generously with a mix of melted butter and oil, then dust with a little semolina.
- Fold the square into thirds, then fold again into thirds the other way to create a smaller, layered square.
- Rest the folded squares for 10 minutes, then flatten gently by hand into a thin square again just before cooking.
- Heat a dry griddle over medium heat and cook each msemen for 3–4 minutes per side until golden and flaky.
Introduction: Square, flaky pan-fried flatbread with a layered, buttery texture, a beloved staple of the Moroccan breakfast table.
Cultural Background: Msemen is made in homes across Morocco each morning, its distinctive folding technique creating delicate layers that crisp up on a hot griddle, traditionally served with honey, jam or alongside a savoury breakfast spread.
Tips: Work the dough on an oiled surface rather than a floured one, as this is key to achieving the traditional stretch and flakiness. Don’t skip the resting time after folding, as it allows the layers to relax for easier final flattening.
Variations: Add a little grated onion and chopped herbs to the dough for a savoury version called rghaif. Serve drizzled with honey and melted butter for a classic sweet breakfast.
Storage: Store cooled msemen in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheating: Warm on a dry griddle or in a dry pan for 1–2 minutes per side to restore flakiness.
Nutrition: Per serving (approx., 1 piece): 280 kcal, 5 g protein, 12 g fat, 40 g carbohydrate.
FAQs:
Q: Why is the work surface oiled rather than floured?
A: Oiling allows the dough to stretch thin without
Q: What is msemen typically served with?
A: Honey, jam, or savoury accompaniments like cheese
- Fine semolina flour — 3 cups (375 g / 13 oz)
- Plain flour — 1 cup (120 g / 4 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Salt — 1 tsp
- Melted butter, for folding — 1/2 cup (115 g / 4 oz)
- Vegetable oil, for folding — 1/4 cup (60 ml / 2 fl oz)
- Fine semolina, for dusting
Please log in to leave a comment.