Msemen

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If you cannot find argan oil, use more butter or a neutral oil, though argan oil adds a distinct nutty Moroccan flavour.
• •A smooth, well-kneaded dough is essential; under-kneaded dough will resist stretching and tear more easily.
• •Msemen are excellent with mint tea, soft cheese, or extra honey on the side.
• •Use fine semolina, not coarse, for the dough and layering; coarse semolina can make the bread gritty.

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