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Moroccan Msemmen Recipe

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4.3 from 7 reviews

Moroccan Msemmen is a traditional flaky and layered flatbread known for its crispy golden outside and soft, buttery interior. Made from a simple dough of flour, semolina, yeast, and water, it is skillfully kneaded, layered with butter and oil, folded multiple times, and pan-fried to perfection. This recipe yields 10 servings of authentic Moroccan-style Msemmen, perfect for breakfast or a snack accompanied by honey or savory dips.

Ingredients

Dough

  • 3½ cups flour (340 g)
  • ½ cup fine semolina (90 g)
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp yeast
  • 1½ cups warm water (approx. ⅓ liter)

For Layering and Cooking

  • 1½ cups vegetable oil
  • ½ cup fine semolina
  • ¼ cup very soft unsalted butter

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, fine semolina, sugar, salt, and yeast thoroughly.
  2. Add Water and Form Dough: Pour in 1½ cups of warm water and mix to form a dough. Add more water if needed to achieve a soft, kneadable dough that is not sticky.
  3. Adjust Dough Texture: If the dough feels too sticky to handle, gradually add flour one tablespoon at a time until manageable.
  4. Knead Dough: Transfer the dough onto a lightly floured surface and knead by hand for 10 minutes or use a stand mixer with a dough hook for 5 minutes until the dough becomes smooth and elastic.
  5. Prepare Butter and Oil Mixture: Melt or soften the unsalted butter and combine it with vegetable oil in a bowl. Set aside. Oil your hands well before handling the dough.
  6. Divide Dough: Divide the dough into golf ball-sized portions and place on the work surface.
  7. Flatten Dough Balls: Using the butter-oil mixture on your hands and surface, flatten each dough ball into a very thin layer.
  8. Layer and Fold: Brush the surface of the flattened dough with oil, then fold it into thirds. Add more oil and sprinkle semolina on the strip, then fold again into thirds to form a small square.
  9. Repeat Folding: Continue this process with all dough balls to create multiple layered squares.
  10. Heat Skillet: Warm a skillet over medium heat and add a small amount of oil.
  11. Flatten and Cook: Oil your hands, gently flatten each dough square ensuring it remains thin and square-shaped without overworking it.
  12. Pan Fry: Place the flattened dough into the warm skillet and cook until golden brown and slightly crunchy on the outside. Use enough oil to achieve a golden color, flipping as needed to cook evenly.

Notes

  • The dough should be soft but not sticky for the best layering effect.
  • Ensure your hands and work surface are well-oiled to prevent sticking while flattening and folding.
  • Cooking over medium heat allows the layers to crisp up without burning.
  • Adding semolina in the folds gives added texture to the bread.
  • Msemmen is best served warm and can be enjoyed with honey, jam, or savory accompaniments.

Find it online: https://bitezly.com/moroccan-msemmen-recipe/