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Moroccan

Msemen

Msemen are Moroccan square, layered flatbreads cooked on a hot griddle until crisp at the edges and tender inside. They are traditionally served warm with honey and butter, or alongside mint tea.

Msemen — Moroccan — ChefSnap
35 minsPrep
20 minsCook
4Serves
MediumDifficulty
560 kcal per serving10g protein 72g carbs 25g fat

Ingredients

Method

  1. Combine the fine semolina, flour, and salt in a wide bowl.
  2. Gradually add the warm water while mixing by hand until a firm, slightly sticky dough forms.
  3. Knead the dough on the work surface for 10 to 12 minutes, lightly wetting your hands as needed, until smooth, elastic, and supple.
  4. Rub the dough with a little oil, divide it into 4 equal balls, and place them on an oiled tray.
  5. Cover the dough balls and let them rest for 20 minutes so the gluten relaxes.
  6. Mix the vegetable oil and melted butter in a small bowl for shaping.
  7. Oil the work surface and your hands, then take one dough ball and gently stretch it from the center outward into a very thin, almost translucent circle.
  8. Brush the surface with the oil-butter mixture and sprinkle lightly with fine semolina.
  9. Fold the top third of the dough down and the bottom third up to make a long rectangle, brushing and sprinkling again as you fold.
  10. Fold the right third over the center and the left third over it to form a neat square packet.
  11. Repeat with the remaining dough balls, keeping the folded squares lightly oiled and covered.
  12. Starting with the first square, gently flatten it with oiled fingers into a larger thin square about 6 inches wide.
  13. Heat a heavy skillet or Moroccan griddle over medium heat until hot.
  14. Cook each msemen for 3 to 4 minutes per side, turning several times and brushing lightly with the oil-butter mixture, until golden, blistered, and crisp in spots.
  15. Serve warm with honey, or with extra melted butter and Moroccan mint tea.

Common questions

Can I substitute the fine semolina or use only all-purpose flour for msemen?

Yes, but the texture changes. Fine semolina gives msemen its slight chew and layered bite. If needed, replace part of it with more all-purpose flour, but avoid using only flour or the squares may turn softer and less crisp.

How long does msemen take from start to finish?

Plan on about 1 hour 15 minutes to 1 hour 30 minutes total. Mixing and kneading take 15 minutes, resting 20 minutes, and shaping/cooking the four dough balls usually takes another 30 to 40 minutes.

What are the most common mistakes when making msemen?

The biggest mistakes are under-kneading, not resting the dough, and using too little oil while shaping. Also avoid stretching too roughly, which tears the dough, and cooking on heat that is too high, which browns the outside before the inside cooks.

How should I store leftover msemen?

Cool completely, then store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a skillet over low heat so it regains crisp edges, or freeze separated by parchment for up to 2 months.

What’s the best way to serve msemen?

Serve warm with honey, and optionally a little melted butter for dipping. It also pairs well with mint tea. For breakfast or snacks, keep the squares plain and let people add honey at the table so they stay crisp longer.