Msemen
Dough stretched paper-thin, coated in a butter-and-semolina paste, and folded into a square packet before being pan-fried into flaky layers, the lamination technique that separates msemen from denser flatbreads. Related square-folded laminated breads like rghaif exist across the wider Maghreb, but this fold-and-dust method is most closely identified with Morocco.
Vegetarian
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup fine semolina, plus extra for lamination
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 cup warm water, approximately
- 1/2 cup neutral oil, for stretching
- 1/2 cup softened butter mixed with 1/4 cup semolina, for lamination
Steps
- Mix the flour, semolina, salt, sugar, and yeast in a bowl. Gradually add warm water, kneading into a soft, slightly sticky dough for 8-10 minutes until smooth.
- Divide into 8 balls, coat each generously in oil, and rest, covered, for 30 minutes.
- Oil your hands and work surface, then flatten and stretch each ball by hand into a thin, almost translucent square sheet.
- Spread a thin layer of the butter-semolina mixture over the sheet.
- Fold the two opposite sides into the center, then fold the other two opposite sides in to form a square packet, spreading more butter-semolina mix between folds.
- Rest the folded squares 10-15 minutes, then gently flatten each with your palm into a 6-inch square.
- Heat a dry or lightly oiled skillet over medium heat and cook each msemen 3-4 minutes per side, pressing gently, until golden brown with visible flaky layers.
- Serve warm with honey, amlou, or jam.