Here’s a simple and delicious recipe for Msemen (Moroccan Pancake), a popular flaky, layered flatbread often enjoyed for breakfast or tea time in Morocco. It’s crispy on the outside and tender on the inside!
Ingredients:
For the Dough:
- 2 cups (250g) fine semolina (or mix half semolina + half all-purpose flour)
- 1 cup (125g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar (optional)
- 1 cup warm water (adjust as needed)
- 2 tbsp vegetable oil
For Layering & Frying:
- ¼ cup melted butter (or oil for a lighter version)
- ¼ cup vegetable oil (or more melted butter for richness)
- Extra semolina or flour for dusting
Instructions:
1. Prepare the Dough:
- In a large bowl, mix semolina, flour, salt, and sugar.
- Gradually add warm water and 2 tbsp oil while kneading until you get a soft, slightly sticky dough.
- Cover and let it rest for 20-30 minutes to relax the gluten.
2. Shape the Msemen:
- Divide the dough into 8-10 equal balls (size of a small lemon).
- On a lightly floured surface, flatten a ball with your hands into a thin circle (about 6 inches wide).
- Brush the surface with melted butter/oil mix and sprinkle a little semolina (for flakiness).
- Fold the edges inward to form a square (like an envelope), brushing each layer with butter.
- Repeat for all dough balls.
3. Cook the Msemen:
- Heat a non-stick pan or griddle over medium heat.
- Flatten each folded square gently with your hands or a rolling pin (about ¼ inch thick).
- Cook for 2-3 minutes per side, pressing lightly, until golden brown and crispy.
- Remove and place on a paper towel to absorb excess oil.
4. Serve:
- Enjoy warm with honey, jam, Nutella, or cheese—or serve alongside Moroccan mint tea!
Tips:
- For extra flakiness, stretch the dough thinly before folding.
- If the dough is sticky, lightly oil your hands.
- Store leftovers in a towel to keep them soft; reheat in a pan.
Would you like a stuffed version (with meat, veggies, or cheese)? Let me know! 😊
