Msemen Flaky Square Flatbread
Moroccan layered square flatbread with a crispy, flaky exterior and tender, buttery interior created by folding semolina-enriched dough with oil. Plan ahead: the dough needs 20 minutes to rest.
Ingredients
- 2 cups all-purpose flour
- 6 tbsp fine semolina
- 1 tsp fine salt
- 1 tsp granulated sugar
- 1 tsp instant yeast
- 1 cup warm water
- 6 tbsp vegetable oil
- 4 tbsp fine semolina (for layering)
Instructions
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1
In a large bowl, whisk together 2 cups all-purpose flour, 6 tbsp fine semolina, 1 tsp fine salt, 1 tsp granulated sugar, and 1 tsp instant yeast.
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2
Add 1 cup warm water gradually and mix until a soft, slightly sticky dough forms. Knead for 8 minutes until smooth and elastic.
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3
Divide the dough into 8 equal balls. Coat each ball lightly with 6 tbsp vegetable oil. Cover and rest for 20 minutes.
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4
Oil your work surface generously. Take one dough ball and press it flat with oiled hands into a very thin round, about 10 inches across.
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5
Drizzle a little oil across the surface and sprinkle with a pinch of 4 tbsp fine semolina (for layering). Fold the left third over the center, then the right third over that to form a rectangle. Now fold the top third down and the bottom third up to form a square packet.
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6
Press the square flat again gently and repeat with remaining dough balls.
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7
Heat a dry non-stick skillet or griddle over medium heat. Cook each flatbread square for 2 to 3 minutes per side, pressing gently with a spatula, until golden and crispy with darker spots. Serve immediately with honey or olive oil.