Msemen

Nutrition · per serving

Steps

1. 1

   In a bowl, mix the strong white flour, fine semolina, instant yeast, fine salt, and caster sugar. Add the lukewarm water and knead for 8-10 minutes until you have a smooth, elastic, slightly soft dough. If it feels dry, add 1 teaspoon more water; if sticky, knead a little longer rather than adding much flour. Cover and let it rest for 15 minutes.

   180 g strong white flour70 g fine semolina3 g instant yeast4 g fine salt5 g caster sugar165 ml lukewarm water
2. 2

   Divide the dough into 4 equal balls and lightly grease your hands with a little of the argan oil as you shape them smooth. Place them on a tray or plate, cover, and rest for 10 minutes so the gluten relaxes and the dough stretches easily.

   20 ml argan oil
3. 3

   Stir together the melted unsalted butter and remaining argan oil in a small bowl. Prepare a clean work surface and keep the fine semolina nearby for sprinkling.

   35 g unsalted butter, melted20 ml argan oil20 g fine semolina
4. 4

   Working with one dough ball at a time, generously oil the surface and your hands with the butter-oil mixture. Flatten the dough, then stretch it outward with your fingertips until it becomes a very thin sheet, almost translucent, without tearing. Sprinkle lightly with some of the fine semolina, fold the top and bottom toward the centre, then fold the sides inward to make a layered square. Repeat with the remaining dough balls.

   35 g unsalted butter, melted20 ml argan oil20 g fine semolina
5. 5

   Let the folded squares rest for 5 minutes, covered, then gently flatten each one with your fingertips into squares about 12-14 cm wide. Do not press so hard that you force out the layers.

6. 6

   Heat a heavy frying pan or griddle over medium heat. Cook the msemen one or two at a time for 3-4 minutes per side, turning several times, until deep golden with crisp brown spots and the inside is cooked through. As they cook, lightly press the edges to help the layers separate and puff.

7. 7

   Serve hot, drizzled with honey. For the best texture, eat immediately while the outside is lightly crisp and the inside remains tender and flaky.

   40 g honey

Origin & History

Msemen is a classic North African layered flatbread especially associated with Morocco, where it is served for breakfast, tea, or as a street food. Its characteristic lamination and square shape reflect a long tradition of hand-shaped griddled breads in the Maghreb. Sweet versions with honey and savoury versions stuffed with onion or minced meat are both widely loved.