Moroccan flatbread authentic msemen
Msemen is a traditional Moroccan square-shaped pancake or flatbread. It is made from a simple dough of flour, water, and salt, but its defining feature is the method of folding and layering. Each piece of dough is flattened, oiled, and folded repeatedly to create multiple thin layers. The result is a flaky, crispy exterior and a soft, chewy interior.
Ingredients
Ingredients (makes about 12)
500 g (about 4 cups) all-purpose flour
150 g (about 1 ¼ cups) fine semolina (plus extra for folding)
2 tsp sugar
1 ½ tsp salt
1 tsp dry yeast (optional, for softer msemen)
300–350 ml (1 ¼–1 ½ cups) warm water (as needed)
50 ml (about ¼ cup) vegetable oil (for folding and cooking)
50 g (about 4 tbsp) softened butter (for folding)
Instructions
Prepare the dough
In a large mixing bowl, combine flour, semolina, sugar, salt, and yeast (if using).
Gradually add warm water while mixing until a soft, elastic dough forms. Knead for 10–15 minutes until smooth and stretchy.
Cover and let the dough rest for 30 minutes.
Shape small balls
Divide the dough into golf-ball sized portions (about 12).
Coat each ball lightly with oil and place on an oiled tray. Cover and let rest another 15 minutes.
Flatten and fold
Grease your work surface and hands with oil.
Take one dough ball and spread it out into a very thin circle or square.
Brush with a mix of butter and oil, then sprinkle lightly with semolina.
Fold the dough into thirds, then fold again the other way to form a square. Repeat with remaining balls.
Cook the msemen
Heat a skillet or griddle over medium heat.
Flatten each folded square gently with your fingers.
Cook on both sides until golden brown and crispy, about 2–3 minutes per side.
Serve
Serve warm with honey and butter, or enjoy plain with Moroccan mint tea.