Moroccan Msemen with Sourdough Starter (You NEED to Try This)

sourdough starter

🥗Healthier: active dry yeast

💰Cheaper: self-rising flour

Active dry yeast is easier to find and self-rising flour simplifies the process.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat option while vegetable oil is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative, while margarine is often less expensive.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour can be more nutritious, while all-purpose flour is widely available and cost-effective.

In a large bowl, combine the all-purpose flour, fine semolina, salt, and sugar.

Add the sourdough starter and water. Mix until a rough dough forms.

Knead the dough by hand or use a stand mixer with a dough hook attachment for about 8–10 minutes, until smooth and elastic.

Cover the dough with plastic wrap or a damp cloth and let it rest for 1 hour.

After resting, grease your hands with melted butter. Divide the dough into 8 equal portions (about 90g each). Shape them into smooth balls, coat them lightly with butter, and place them on a tray. Cover with plastic wrap and let them rest for 20–30 minutes.

Lightly grease your work surface with melted butter. Take one dough ball and gently stretch it with your hands until it becomes almost transparent.

Brush the stretched dough with melted butter, sprinkle it with semolina, and fold it into thirds (like a letter). Add more butter and semolina between folds to create layers.

Fold it again to form a square or roll it up to create a circular shape. Repeat with the remaining dough.

Allow the folded msemen to rest for another 15–20 minutes before cooking.

Heat a skillet or frying pan over medium heat. Flatten each piece of dough gently with your hands, then cook until golden brown on one side (about 2–3 minutes). Flip and cook the other side until golden and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens