Traditional Moroccan Msemen Flatbread (Printable Version)
Golden layered msemen, rich with buttery flavor and crisp edges—classic Moroccan breakfast bread.
# What You'll Need:
→ Dough
01 -
480 g fine semolina
02 -
195 g all-purpose flour
03 -
1.5 teaspoons salt
04 -
1 teaspoon sugar
05 -
300 ml warm water, more if needed
→ Folding and Cooking
06 -
120 ml melted butter
07 -
120 ml vegetable oil
08 -
Fine semolina, for sprinkling
# Steps To Follow:
01 -
In a large bowl, combine fine semolina, all-purpose flour, salt, and sugar thoroughly. Gradually pour in warm water, kneading by hand for 8–10 minutes or using a mixer for 5 minutes until a smooth, elastic dough forms. Cover and allow to rest at room temperature for 30 minutes.
02 -
After resting, divide the dough into 6–8 equal golf ball-sized pieces. Combine melted butter and vegetable oil in a small bowl. Lightly oil your work surface and hands.
03 -
Take one dough ball and gently flatten it with your oiled fingers into a very thin circle. Sprinkle with fine semolina and drizzle lightly with the butter-oil mixture. Fold the edges towards the centre to form a square or rectangle, layering as you go.
04 -
Preheat a non-stick skillet or griddle over medium heat. Gently flatten a folded square and place it on the hot surface. Cook for 2–3 minutes per side, flipping until both sides are golden and crisp.
05 -
Serve msemen warm, ideally with honey, additional butter, mint tea, or savory accompaniments.
# Notes and Tips:
01 -
For a richer taste, substitute ghee for butter in the folding mixture.
02 -
Cooked msemen can be frozen and reheated in a pan.
03 -
For a filled version, add sautéed onions, spices or cheese before folding the dough.