Msemen Flaky Square Flatbread

Name: Msemen Flaky Square Flatbread
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: North African
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)

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.

60 minMediumServes 4260 cal/serving

North AfricanBreakfastStovetopVeganHalal-friendlyDairy-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-Free

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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

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.
2

Add 1 cup warm water gradually and mix until a soft, slightly sticky dough forms. Knead for 8 minutes until smooth and elastic.
3

Divide the dough into 8 equal balls. Coat each ball lightly with 6 tbsp vegetable oil. Cover and rest for 20 minutes.
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.
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.
6

Press the square flat again gently and repeat with remaining dough balls.
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.

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Questions

How do I know when Msemen Flaky Square Flatbread is done?

Go by the cues in the method rather than the clock. Step 7: cook until golden and crispy with darker spots.

Is there a substitute for yeast in Msemen Flaky Square Flatbread?

The entry for Msemen Flaky Square Flatbread calls for 1 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Msemen Flaky Square Flatbread gluten-free?

Yes. The gluten in Msemen Flaky Square Flatbread is 2 cups all-purpose flour, 6 tbsp fine semolina, 4 tbsp fine semolina (for layering). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Msemen Flaky Square Flatbread?

One serving (the recipe makes 4) is about 260 calories, with 6 g protein, 32 g carbohydrate and 12 g fat, plus 1 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Msemen Flaky Square Flatbread?

Refrigerate what is left of Msemen Flaky Square Flatbread within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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