The Best Moroccan MSEMEN | Square Shaped Crispy Moroccan Pancakes (MSEMEN/RGHAIF)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cheaper.

In a stand mixer bowl, combine 1 cup all-purpose flour, 3 cups fine semolina, 1.5 teaspoons salt, 0.5 tablespoon sugar, and 1/8 teaspoon dry yeast.

Mix the dry ingredients on low medium speed for 5 minutes.

Gradually add 2 cups lukewarm water while mixing until a soft dough ball forms.

Knead the dough for 10 minutes until it is moist, soft, and elastic.

Oil the dough and bowl, cover with plastic wrap and a kitchen towel, and let it rest for 15 minutes.

Divide the dough into lime-sized balls and place them on an oiled baking sheet.

Cover the dough balls with plastic wrap and let them rest for another 15 minutes.

Flatten each dough ball into a thin disc, brush with melted butter, and sprinkle with fine semolina.

Fold the dough to create layers, forming a square shape, and repeat for all dough balls.

Let the shaped dough squares rest for 10 minutes before cooking.

Heat a large iron pan over medium-high heat and drizzle with vegetable oil.

Flatten each dough square and place it in the pan, cooking until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens