Msemen (Moroccan Flat Bread) Recipe

Introduction

Msemen is a traditional Moroccan flatbread known for its flaky, layered texture and buttery flavor. Perfect for breakfast or a snack, it’s delicious served warm with honey butter for dipping. This recipe guides you through making authentic msemen at home with simple ingredients.

Ingredients

• 1/2 teaspoon active dry yeast
• 1 1/2 cups (355 milliliters) lukewarm water (105-115˚F / 40-46˚C)
• 3 cups (375 grams) all-purpose flour
• 1 cup (175 grams) fine semolina
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• Vegetable oil (for greasing work station and hands)
• 1/4 cup (60 grams) unsalted butter (softened at room temperature, for greasing the bread)
• 1/2 cup (88 grams) fine semolina (for dusting)
• 1/2 cup (180 grams) honey
• 1/4 cup (60 grams) unsalted butter

Instructions

1. Step 1: Sprinkle the yeast over the lukewarm water and stir to combine. Let it sit until frothy, about 10 minutes.
2. Step 2: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the flour, semolina, sugar, and salt.
3. Step 3: Slowly pour in the frothy yeast mixture and mix until the dough comes together. If it’s too crumbly, add a little more water. If it’s sticky, add a bit more flour.
4. Step 4: Knead the dough until elastic and smooth. Divide into 10 equal pieces and shape each into a ball. Cover and let rest for 15 minutes.
5. Step 5: Coat your work surface and hands with vegetable oil. Flatten a dough ball with oiled hands into a thin square, almost see-through. Add more oil if it starts sticking.
6. Step 6: Spread a thin layer of softened butter over the dough, then sprinkle with semolina. Fold the dough into thirds lengthwise, coating each fold with butter and semolina. Fold the right side over the center, then the left side over to form a square. Repeat with each piece and rest covered for another 15 minutes.
7. Step 7: Heat a large skillet over medium-low heat and grease it lightly with vegetable oil.
8. Step 8: Gently flatten each folded square with oiled hands into a thin flatbread. Cook on the skillet until golden, then flip and cook the other side until golden and cooked through. Adjust heat as needed and grease the skillet between batches.
9. Step 9: To make the honey butter, combine honey and butter in a small saucepan over medium heat. Stir often until the butter melts, then keep warm on low until serving.
10. Step 10: Serve the msemen warm, drizzled or dipped in the honey butter.

Tips & Variations

• If you can’t find fine semolina, substitute with regular semolina or a bit more all-purpose flour for dusting and texture.
• Use vegetable oil generously when shaping to prevent sticking and help create flaky layers.
• For a savory twist, try filling the msemen with spiced ground meat or herbs before folding.
• Adjust the cooking heat to avoid burning while ensuring the bread cooks through evenly.

Storage

Store msemen in an airtight container at room temperature for up to one day for best freshness. To reheat, lightly warm in a skillet over low heat until heated through and crispy on the outside. Avoid microwaving as it may make the bread chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make msemen without a stand mixer?

Yes, you can mix and knead the dough by hand. It just takes a bit more effort to achieve a smooth, elastic dough.

How thin should I stretch the dough?

The dough should be stretched thin enough that you can almost see the work surface through it, which helps create the signature flaky layers.

Msemen (Moroccan Flat Bread) Recipe

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Msemen is a traditional Moroccan flatbread known for its flaky, buttery layers and slightly sweet honey butter topping. This recipe guides you through making the dough infused with semolina for texture, folding techniques to create delicate layers, skillet cooking for a golden crust, and a luscious honey butter sauce to enhance its rich flavor. Perfect for breakfast or as a snack, msemen pairs beautifully with tea or coffee.

• Author: Anna
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 10 flatbreads 1x
• Category: Bread
• Method: Frying
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/2 teaspoon active dry yeast
• 1 1/2 cups (355 milliliters) lukewarm water (105-115˚F / 40-46˚C)
• 3 cups (375 grams) all-purpose flour
• 1 cup (175 grams) fine semolina
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• Vegetable oil (for greasing work station and hands)
• 1/2 cup (88 grams) fine semolina (for dusting)

For Cooking and Buttering

• 1/4 cup (60 grams) unsalted butter (softened at room temperature, for greasing the bread)
• Vegetable oil (for greasing the skillet)

Honey Butter

• 1/2 cup (180 grams) honey
• 1/4 cup (60 grams) unsalted butter

Instructions

1. Activate the Yeast: Sprinkle the yeast over the lukewarm water and stir gently. Let it sit until frothy, about 10 minutes, indicating the yeast is active and ready for use.
2. Mix Dry Ingredients: In a stand mixer bowl fitted with a dough hook or in a large bowl, combine the flour, fine semolina, sugar, and salt to prepare the dry base of the dough.
3. Incorporate Yeast Mixture: Slowly pour the frothy yeast and water mixture into the dry ingredients. Mix until the dough begins to come together; if crumbly, add water a little at a time; if sticky, add flour as needed.
4. Knead the Dough: Knead the dough until it becomes smooth and elastic. This develops the gluten and creates the perfect texture for folding.
5. Rest the Dough: Divide the dough into 10 equal pieces, shaping each into a ball. Cover and let rest for 15 minutes to relax the gluten, making the dough easier to stretch.
6. Prepare the Work Surface: Coat your work surface and hands with vegetable oil to prevent sticking. Flatten a dough ball with your oiled hands into a thin square, nearly transparent. Add more oil if the dough sticks.
7. Butter and Fold the Dough: Spread a thin layer of softened butter over the flattened dough, then sprinkle with fine semolina. Fold the dough into thirds to form a long rectangle, continue buttering and sprinkling semolina between layers. Then fold the right side over center and left side over to cover, forming a compact square. Repeat with all dough pieces and rest covered for another 15 minutes.
8. Heat the Skillet: Grease a large skillet with vegetable oil and warm it over medium-low heat, preparing for frying.
9. Cook the Flatbread: Flatten each folded square gently with oiled hands into a thin square. Place it in the hot skillet and cook until golden brown on one side, then flip and cook the other side similarly. Adjust heat between medium and low to ensure even cooking without burning. Grease the skillet as needed between batches.
10. Prepare the Honey Butter: In a small saucepan over medium heat, combine honey and unsalted butter. Stir occasionally until the butter melts and the mixture is smooth. Keep warm over low heat until serving.
11. Serve Warm: The msemen is best enjoyed warm from the pan, ideally within a day of cooking. Reheat briefly in a skillet if needed before serving with honey butter drizzled on top.

Notes

• For best results, use fresh active dry yeast and ensure water temperature is within the specified range to activate yeast without killing it.
• Using semolina in both the dough and dusting adds texture and prevents sticking during folding and cooking.
• Adjust the skillet heat carefully to avoid burning the bread while ensuring it’s cooked through.
• Msemen can be stored in an airtight container and gently reheated in a skillet to restore crispness.
• For a vegan version, substitute butter with a plant-based alternative and use agave syrup instead of honey.

Keywords: Msemen, Moroccan flatbread, Moroccan bread, semolina bread, layered flatbread, honey butter bread, North African bread, easy flatbread recipe