How To Make Msemen ! Authentic Moroccan Flaky Flatbread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

semolina

🥗Healthier: quinoa flour

💰Cheaper: cornmeal

Quinoa flour adds protein and is gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is heart-healthy.

In a bread machine bowl, mix 200 grams of fine semolina with 600 grams of all-purpose flour.

Add 14 grams of salt and mix.

Add 4 grams of baking powder and 4 grams of instant dry yeast, and mix everything together.

Start the mixer on low speed and slowly add 500 mL of water.

Once a dough ball is formed, run the machine on medium high speed for 15 minutes.

After mixing, take the dough out; it will be a little sticky but easy to handle.

Use baking spray to oil the mixer bowl.

Run the dough between your hands by folding it into itself until the surface stretches but doesn’t tear.

Cover the dough with a plastic sheet and leave it to rest on the counter for 20 minutes.

Oil your work surface and get the dough out of the bowl.

Hold the dough on itself again, rotate against the surface, then cut it into 16 pieces of exactly 82 grams each.

Take each piece, spread it, fold it, and gently run it against the surface to create a small ball.

Cover the balls and let them sit on the counter for 20 minutes.

For stretching, oil the work surface, and take a ball, gently spreading it using the palm of your hand and fingertips, ensuring your hands are well oiled.

Dust each fold with semolina and a few drops of butter to create multiple layers.

Before cooking, oil the surface and your hands.

Gently stretch each piece in all directions.

Oil a medium hot nonstick pan.

Cook each side for roughly 30 seconds to a minute or until you see gentle scorches.

If planning to freeze them, slightly undercook them so they can be reheated directly from the freezer in a hot pan for a few seconds on each side.

For fillings, combine fresh cheese or low-fat cream cheese with olives, sun-dried tomatoes, and honey.

Melt 30 grams of butter with 3 tablespoons of honey.

Add 1 tablespoon of rose water and caramelize on high heat for a minute or two until bubbles form, then drizzle over the msemen or serve as a side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens