Msemen (Moroccan Layered Flatbread)
Local name: المسمن
In short: Square, flaky Moroccan pan breads made by folding oiled semolina dough into layers. Serve warm with honey and butter or tuck in a savory filling. It takes about 1 h 10 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Msemen is a staple Moroccan breakfast bread, sold hot from griddles in markets and made in nearly every home. A soft dough of flour and fine semolina is stretched thin, brushed with oil and butter, folded into a square and pressed flat. Frying sets the many layers into crisp edges and a chewy middle. Eat it with honey and butter, jam, cheese or a spoonful of olive oil.
Instructions
- Mix the flour, semolina, salt and sugar in a large bowl. Add the water gradually and knead for 10 minutes, until the dough is soft, smooth and slightly sticky.
- Divide the dough into 8 balls the size of a small orange. Coat each with oil, set on an oiled tray, cover and rest for 30 minutes.
- Mix the melted butter with 3 tbsp of the oil. On an oiled surface, flatten one ball with oiled hands, then stretch it into a very thin square about 30 cm (12 in) wide. It is fine if it tears a little.
- Brush the square with the butter mixture and sprinkle with a little semolina. Fold it in thirds like a letter, brush again and fold in thirds the other way, to make a small square. Repeat with the remaining dough balls.
- Cover the folded squares and rest for 20 minutes. Heat a heavy skillet or griddle over medium heat.
- Press a square with your fingertips to about 15 cm (6 in) wide and lay it in the hot skillet. Cook for 2 to 3 minutes per side, brushing with a little oil, until golden with brown spots.
- Scrunch each cooked msemen gently between your hands to loosen the layers. Serve warm with honey and butter.
Tips
- Msemen freeze very well. Stack the cooked ones with paper between them, freeze for up to 3 months and reheat in a hot dry skillet for a minute per side.
- For a savory version, spread each square with finely chopped onion, parsley, paprika and cumin before the last fold, then flatten and cook as usual.
Questions and answers
What is the difference between msemen and baghrir?
Msemen is a folded, layered flatbread fried in a skillet. Baghrir is a soft yeast pancake with bubbles on top, cooked on one side only. Both are eaten at breakfast with honey and butter.
Can I make msemen dough ahead?
Yes. After shaping the dough into oiled balls, cover them and refrigerate overnight. Bring them back to room temperature for 30 minutes before stretching.
Why is my msemen tough instead of flaky?
The dough probably needs more water or more rest. It should be soft and slightly sticky, and the oil should be spread generously between the layers so they separate as they cook.
How long does it take to make Msemen (Moroccan Layered Flatbread)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Msemen (Moroccan Layered Flatbread)?
About 340 kcal per serving, with 7 g of protein, 46 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 46 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
