Msemen (Moroccan Flatbread)

About This Recipe

Msemen are Morocco's most beloved flatbreads — flaky, buttery, layered squares that are a centrepiece of the Moroccan breakfast table (ftour). Their distinctive honeycomb texture comes from folding butter and semolina into the dough repeatedly, creating dozens of flaky layers that cook into a crispy-soft combination unlike any other bread.

Ingredients

Serves 8

• 300 gplain flour
• 100 gfine semolina
• 1 tspsalt
• 1 tspsugar
• 1 tspinstant yeast
• 180 mlwarm water
• 60 gbutter(softened)
• 4 tbspfine semolina(for layering)
• 4 tbspvegetable oil(for shaping)

Instructions

1. 1

   Make dough

   Mix flour, semolina, salt, sugar, and yeast. Add water gradually and knead into a smooth dough. Rest 30 min.

2. 2

   Divide and rest

   Divide into 8 balls. Rest covered 15 min.

3. 3

   Flatten and fold

   On an oiled surface, flatten each ball very thin. Spread with soft butter and semolina. Fold into thirds both ways to form a square.

4. 4

   Cook

   Cook each msemen on a dry hot griddle 3–4 min per side until golden with crispy spots.

5. 5

   Serve

   Serve warm with butter, honey, or argan oil.

Variations

• •

  Fill with kefta (spiced minced meat) before folding

• •

  Add herbs to the dough

• •

  Make rfissa by tearing msemen into pieces for chicken soup

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Store wrapped at room temperature up to 1 day and re-warm in a dry pan.

Frequently Asked Questions