Description
Traditional Moroccan msemen with crisp, golden layers and a soft, chewy center. This flaky pan-fried flatbread is made from a simple semolina dough, folded with butter and oil, then cooked in a skillet until beautifully golden.
Ingredients
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 cup fine semolina flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1½ cups warm water, added gradually
For Folding and Layering
- ¼ cup oil, plus more for coating the dough and work surface
- ½ cup melted butter
- ½ cup fine semolina
Instructions
1. Make the Soft Dough
Combine the all-purpose flour, fine semolina, salt, and sugar in a large bowl. Gradually add the warm water while mixing. Once a shaggy dough forms, knead for about 10 minutes until smooth, soft, and elastic. The dough should feel supple and slightly tacky.
2. Divide and Rest
Divide the dough into 8 equal portions and shape each into a smooth ball. Lightly coat the dough balls with oil, cover, and let them rest for 20–30 minutes.
3. Stretch and Layer
Oil your work surface and hands. Gently stretch one dough ball into a very thin, nearly translucent sheet. Spread about 1 tablespoon melted butter and 1 teaspoon oil over the surface, then sprinkle with about 1 tablespoon fine semolina.
4. Fold the Msemen
Fold the stretched dough inward to form a compact square. Repeat with the remaining dough balls. Cover the folded squares and let them rest for another 10 minutes.
5. Flatten and Cook
Gently flatten each rested square with oiled hands. Heat a skillet over medium heat. Cook each msemen for about 4–5 minutes per side, turning once, until golden brown with crisp spots and the interior is cooked through.
6. Serve
Serve the msemen warm while the outside is crisp and the layered center is soft and tender.
Notes
Notes
Keep the dough soft and supple rather than adding extra flour. Resting is essential because it relaxes the gluten and makes the dough much easier to stretch without tearing.
Oil your hands and work surface if the dough becomes sticky. Avoid adding excess flour.
Cook over medium heat so the layers have enough time to cook through without the exterior browning too quickly.
Store leftover msemen in the refrigerator for up to 3 days. For longer storage, freeze with parchment paper between each piece.
- Prep Time: 30 minutes
- Cook Time: 30–40 minutes
- Category: Breakfast, Flatbread
- Method: skillet
- Cuisine: Moroccan