Msemen

Msemen (Moroccan Layered Griddled Bread)

Msemen are flaky, square Moroccan flatbreads made from a soft dough painted with oil and semolina, then folded into layers and cooked on a hot griddle until golden and crisp. They are a beloved breakfast bread, traditionally served with honey, softened butter, or fresh cheese alongside mint tea.

Prep

25 min

Cook

15 min

Total

40 min

Serves

8 pieces

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz (about 2¼ cups)) all-purpose flour
• •100 g (3½ oz (about ⅔ cup)) fine semolina, divided: most goes into the dough, about 60 g (¼ cup) for the semolina-oil paste
• •5 g (1 tsp) fine salt
• •1 g (¼ tsp) instant dry yeast, optional; traditional dough is often unleavened, but a little yeast gives a softer result
• •200 ml (¾ cup + 1 tbsp) lukewarm water, plus extra as needed
• •80 ml (⅓ cup) neutral oil, sunflower or canola, for the dough and brushing
• •60 g (¼ cup (4 tbsp)) softened butter or ghee, traditionally smen (aged clarified butter); softened butter is a home-kitchen substitute

Steps

1. 1 In a large bowl, whisk together 300 g flour, 40 g semolina, salt, and yeast. Make a well in the center and pour in the lukewarm water and 30 ml oil. Mix with a wooden spoon, then knead by hand for 8–10 minutes until very smooth, soft, and elastic — slightly tackier than bread dough. Cover and rest at room temperature for 20 minutes (or up to 1 hour).
2. 2 While the dough rests, make the semolina-oil paste: stir together the remaining 60 g semolina with about 50 ml oil and the softened butter until it forms a thick, spreadable paste with a little texture from the semolina. Loosen with 1–2 teaspoons more oil if needed.
3. 3 Divide the rested dough into 8 equal balls (about 85 g each). Lightly oil your hands and roll each ball in a little oil so the surface stays supple.
4. 4 Working one ball at a time, flatten it on an oiled work surface with your fingertips into a very thin round about 20–22 cm (8–9 in) across — the dough should be almost translucent in places. Keep the remaining balls covered so they do not dry out.
5. 5 Paint the surface of the round generously with the semolina-oil paste, leaving a 1 cm (½ in) border around the edge.
6. 6 Fold the round into a square: first fold the top edge down to the center, then fold the bottom edge up to meet it (forming a long rectangle). Fold the left side to the center, then the right side over it, creating a neat square packet.
7. 7 Gently press the packet flat, then very carefully stretch it back out into a thin square about 15–18 cm (6–7 in) on a side, letting the folded layers open up as you stretch. Aim for an even thickness of about 3–4 mm; thinner edges are fine.
8. 8 Heat a dry cast-iron or non-stick griddle (or heavy skillet) over medium-low heat for about 3 minutes. Place a msemen on the dry pan and cook 2–3 minutes on the first side, pressing gently with a spatula, until pale golden with light brown spots on the underside.
9. 9 Flip and cook 1–2 minutes on the second side. Brush the top lightly with a little oil, then flip once more and cook 30–60 seconds more so the oiled side crisps up. The bread should be golden, flaky, and cooked through — if it feels doughy or pale in the thickest fold, lower the heat and cook 1–2 minutes longer.
10. 10 Transfer to a plate and cover loosely while you cook the remaining msemen, stacking them so the steam keeps them soft. Serve hot with honey, soft butter, or fresh cheese (jben) for breakfast or tea time.