Msemmen - Moroccan Flatbread
Msemmen is a traditional Moroccan flatbread known for its layered, flaky texture. This recipe guides you through making Msemmen from scratch, including preparing the dough, folding techniques, and cooking to achieve a golden, crispy finish.
Equipment
- Large mixing bowl
- Clean surface for kneading and shaping
- Skillet or griddle for cooking
Ingredients
For the Dough:
- 3 ½ cups white flour all-purpose or bread flour
- ½ cup fine semolina or durum flour
- 2 tsp salt
- 1 ½ cups warm water
For Folding the Msemmen:
- ½ cup fine semolina
- ¼ cup soft butter more if needed
US Customary - Metric
Instructions
- Prepare Dough: In a large bowl, mix together the white flour, fine semolina and salt. Gradually stir in the warm water until a soft dough forms.
- Knead Dough: Turn the dough out onto a clean surface and knead for about 10 minutes, until it becomes smooth and elastic.
- Rest Dough: Divide the dough into small balls, each about the size of a golf ball. Place them on a tray, cover with a cloth, and let them rest for at least 30 minutes (the longer, the better).
- Shape Msemmen: Working with one ball at a time, flatten it on an oiled surface into a thin circle. Brush it with a bit of soft butter and semolina.
- Fold the Dough: Fold the top and bottom of the circle towards the center, then fold the left and right sides to overlap, forming a square.
- Cook Msemmen: Heat a skillet or griddle over medium heat. Cook each square for 2-3 minutes on each side until golden brown and crispy.
- Serve: Enjoy your Msemmen warm, with syrup, or as an accompaniment to savory dishes.
Nutrition
Calories: 434kcalCarbohydrates: 76gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 2mgSodium: 178mgPotassium: 156mgFiber: 3gSugar: 0.2gVitamin A: 2IUVitamin C: 0.1mgCalcium: 20mgIron: 5mg