About This Dish
Morocco's beloved flaky, square-shaped flatbread that is a breakfast and snack staple across the country. Msemen is made from a soft dough that is stretched paper-thin, folded into a square envelope with butter or oil between the layers, then cooked on a flat griddle until golden and crispy on the outside while remaining soft and layered inside. The technique of stretching and folding is an art form passed from mother to daughter, and experienced cooks can stretch the dough so thin you can read through it. Served with honey, jam, or cheese, or stuffed with savory fillings.
Ingredients
- 250 g All-purpose flour
- 250 g Fine semolina
- 300 ml Warm water
- 1 tsp Salt
- 1 tsp Sugar
- 100 g Butter, melted (or vegetable oil)
- 4 tbsp Vegetable oil for stretching
Instructions
- 1
Mix flour, semolina, salt, and sugar. Add warm water gradually and knead 10 minutes until smooth.
- 2
Divide into 8 balls. Oil the surface and let rest 30 minutes.
- 3
Oil your work surface generously. Take one ball and stretch it paper-thin with your hands.
- 4
Brush the stretched dough with melted butter. Fold the edges to the center to form a square.
- 5
Flatten the square gently with your hands to about 5mm thick.
- 6
Cook on an oiled griddle or pan over medium heat for 3 minutes per side until golden.
- 7
Serve warm with honey, cheese, or as a side to tagine.
Tips & Tricks
- The dough must be very well-rested to stretch without tearing.
- Oil your hands and surface generously — this is not a flour-dusted bread.
- Medium heat is key: too hot and the outside burns before layers cook through.
- Stack cooked msemen and wrap in a towel to keep warm and soft.