Msemen Recipe: Moroccan Layered Flatbread

Msemen Recipe: Moroccan Layered Flatbread

Ingredients for 8 Msemen:

• • 300 g (2 1/2 cups) all-purpose flour
  • 300 g (2 1/2 cups) extra fine wheat semolina
  • 370 ml (1 1/2 cups) water

• 1 tablespoon sugar
• 1 teaspoon salt

For Shaping:

• • 80 g (1/3 cup) melted butter
  • 40 g (1/4 cup) extra fine wheat semolina
  • Oil (for greasing)

• 1 teaspoon baking powder

Directions:

1. 1. Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.

1. 1. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
   2. Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
   3. Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.

1. Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.

Serving Suggestions:

• • Serve with honey or jam for a sweet treat.

• Pair with savory fillings like cheese or cooked vegetables.

Cooking Tips:

• • Make sure the dough is well-kneaded to achieve the right texture.

• Don’t skip the resting time; it helps make the dough more pliable for shaping.

Nutritional Benefits:

• • A good source of carbohydrates for energy.

• Semolina provides protein and fiber.

Dietary Information:

• • This recipe is vegetarian.

• Can be made vegan by substituting butter with a plant-based alternative.

Storage:

• • Store in an airtight container at room temperature for up to 2 days. Reheat before serving.

• Msemen can also be frozen for up to 3 months.