📝 About This Recipe
Msemmen is a beloved staple of Moroccan tea time, famous for its mesmerizing square shape and countless buttery, paper-thin layers. Crafted from a unique blend of fine semolina and flour, these flatbreads are folded using a specific technique that creates a texture both chewy and incredibly crisp. Whether drizzled with honey-butter or stuffed with savory fillings, they represent the warm, soulful essence of Maghrebi hospitality.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Fine semolina (plus extra for dusting)
- 2 teaspoons Granulated sugar (helps with browning)
- 1.5 teaspoons Salt (fine sea salt)
- 1/4 teaspoon Instant yeast (just a pinch for a softer texture)
- 1.5 cups Warm water (adjust as needed for a smooth dough)
Lamination and Frying
- 1/2 cup Unsalted butter (melted and clarified if possible)
- 1/2 cup Vegetable oil (neutral flavor)
- 1/2 teaspoon Baking powder (mixed into the dusting semolina for extra lift)
Traditional Topping
- 1/4 cup Honey (warmed)
- 2 tablespoons Butter (melted and mixed with the honey)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the flour, fine semolina, sugar, salt, and yeast. Whisk briefly to distribute the ingredients evenly.
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2
Slowly add the warm water while mixing by hand or with a dough hook. Knead for about 10 minutes by hand or 5-7 minutes by machine until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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3
Divide the dough into 8 equal-sized balls (roughly the size of a large plum). Lightly coat each ball with oil to prevent a crust from forming.
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4
Place the balls on an oiled tray, cover with plastic wrap, and let them rest for at least 20-30 minutes. This relaxation period is crucial for easy stretching later.
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5
Prepare your workstation by mixing the melted butter and oil in one bowl, and the extra semolina with baking powder in another small bowl.
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6
Take one dough ball and place it on a generously oiled flat surface. Using your oiled palms, flatten and stretch the dough outward from the center until it is a very thin, translucent circle.
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7
Drizzle about a teaspoon of the butter-oil mixture over the dough and sprinkle a pinch of the semolina-baking powder mix across the surface.
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8
Fold one side of the circle into the center, then the opposite side over it, creating a long rectangle. Apply a little more oil and semolina to this new surface.
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9
Fold the ends of the rectangle into the center to form a neat square. Set this square aside on an oiled surface and repeat with the remaining dough balls.
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10
Heat a heavy-bottomed skillet or cast-iron griddle over medium heat. Lightly grease it with a drop of oil.
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11
Take the first square you folded and pat it down with your fingers to double its size, maintaining the square shape (it should be about 1/4 inch thick).
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12
Place the flattened square onto the hot skillet. Cook for about 2-3 minutes per side, turning several times, until the bread is golden brown and puffed with visible layers.
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13
Transfer the finished Msemmen to a basket lined with a clean kitchen towel to keep them warm and soft while you finish the rest.
💡 Chef's Tips
The secret to the perfect stretch is a long rest; if the dough springs back, let it rest another 10 minutes. Use high-quality fine semolina, as coarse semolina will tear the delicate dough layers. Don't be afraid of the oil; it is what creates the separation between layers, leading to that signature flakiness. If you want to freeze them, under-cook them slightly, cool completely, and stack with parchment paper in between. Keep your heat at medium; too high and they burn before the inside layers cook, too low and they become tough and dry.
🍽️ Serving Suggestions
Serve warm with a side of honey and melted butter for dipping. Pair with a hot glass of Moroccan Mint Tea for the authentic 'Gouter' experience. Spread with soft goat cheese or cream cheese and a dollop of apricot jam. Use as a wrap for savory fillings like spiced minced meat (Kefta) or sautéed onions. Enjoy alongside a bowl of Harira soup for a hearty, traditional meal.