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Msemen

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

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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

Questions

Can I make Msemen dairy-free?

Yes. The dairy in this entry 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 this entry 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 leftovers within two hours and eat them 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.

Can I halve or double Msemen?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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