Moroccan Msemen (Square Flatbread)
Flaky, buttery, and crispy, msemen is a layered Moroccan flatbread achieved through a unique folding technique. Eaten for breakfast with honey and soft cheese, or alongside tagines.
Ingredients
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water (approximately)
- 1/4 cup melted butter or oil (for brushing layers)
- Extra semolina for dusting
Instructions
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1
Mix semolina, flour, salt, and sugar. Add warm water gradually and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky. Let rest 15 minutes.
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2
Divide dough into 8 balls. Oil your work surface and hands. Take one ball and press/stretch it out as thin as possible into a large, nearly translucent square (like stretching strudel dough). Brush with melted butter.
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3
Fold the edges inward to form a square (fold left third in, right third over, then top third down and bottom third up — like folding a letter in both directions). This creates the layers. Flatten gently.
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4
Cook on a lightly oiled skillet over medium heat for 2-3 minutes per side until golden and crispy with visible flaky layers.
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5
Serve warm with honey and butter, soft cheese, or alongside soup or stew.
