Moroccan Msemmen Recipe
Msemmen is a traditional Moroccan layered flatbread, crispy on the outside and soft inside. Follow this step-by-step guide to make authentic Msemmen at home!
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 1 cup fine semolina
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry yeast optional, for extra softness
- 1 ¼ cups warm water adjust as needed
- For the Folding & Cooking:
- ½ cup melted butter
- ½ cup vegetable oil
- ½ cup fine semolina for dusting
Instructions
- Prepare the Dough:
- - In a large mixing bowl, combine the flour, semolina, salt, sugar, and yeast.
- - Gradually add warm water and knead until a soft, elastic dough forms. This may take about 10 minutes.
- - Cover and let the dough rest for 30 minutes.
- Divide and Shape:
- - Grease your hands with a mixture of oil and butter.
- - Divide the dough into equal-sized balls and coat each one with oil. Let them rest for another 10 minutes.
- Flatten and Fold:
- - Take one dough ball and gently flatten it into a thin, round sheet using your hands.
- - Brush with melted butter and sprinkle a little semolina.
- - Fold the dough into a square shape by folding in the sides. Set aside and repeat with the remaining dough balls.
- Cooking Msemmen:
- - Heat a non-stick pan or griddle over medium heat.
- - Place the folded Msemmen on the pan and cook for 2–3 minutes on each side, pressing lightly to ensure even cooking.
- - Continue flipping until golden brown and crispy on the outside.
- Serve and Enjoy:
- - Serve hot with honey, cheese, or jam.
- - Enjoy with Moroccan mint tea for an authentic experience!
Notes
- Storage Tips: Msemmen can be stored in an airtight container for up to 3 days. Reheat in a pan for best results.
- Freezing Instructions: Freeze cooked Msemmen in a ziplock bag for up to 3 months. Reheat directly in a pan without thawing.
- Serving Ideas: Best served warm with honey, jam, or soft cheese alongside Moroccan mint tea.
- Customization: You can make a stuffed version by adding cheese or spiced ground meat before folding.
- Troubleshooting: If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.
