Msemen

Name: Msemen
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 cups fine semolina; 1 cup all-purpose flour; 1 tsp salt; 1/2 tsp granulated sugar; 1/2 tsp instant yeast; 1.5 cups warm water; 1/4 cup vegetable oil; 1/4 cup unsalted butter, melted

Traditional Moroccan square flatbreads featuring thin, flaky layers with a crisp outer crust.

50 minMediumServes 4320 cal/serving

North AfricanBreakfastStovetopVegetarianHalal-friendlyNut-FreeSoy-FreeEgg-FreeLow-SugarLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups fine semolina
1 cup all-purpose flour
1 tsp salt
1/2 tsp granulated sugar
1/2 tsp instant yeast
1.5 cups warm water
1/4 cup vegetable oil
1/4 cup unsalted butter, melted

Instructions

1

Combine 2 cups fine semolina, 1 cup all-purpose flour, 1 tsp salt, 1/2 tsp granulated sugar, and 1/2 tsp instant yeast in a bowl.
2

Pour in 1.5 cups warm water gradually while kneading for 10 minutes until elastic.
3

Divide dough into equal balls, coat with 1/4 cup vegetable oil, and rest for 15 minutes.
4

Stretch each ball thinly, spread 1/4 cup melted unsalted butter over top, and fold into layered squares.
5

Flatten squares slightly and cook in a hot skillet until golden brown on both sides.

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Questions

How do I know when Msemen is done?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown on both sides.

Is there a substitute for yeast in Msemen?

The entry for Msemen calls for 1/2 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 dairy-free?

Yes. The dairy in Msemen is 1/4 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Msemen gluten-free?

Yes. The gluten in Msemen is 2 cups fine semolina, 1 cup all-purpose flour. 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 long does Msemen keep?

Refrigerate what is left of Msemen 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.

Serve it with

Moroccan Mint Tea drink
Harissa Roasted Carrots with Yogurt side
Strawberry Milkshake drink

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