Msemen (Moroccan Square Pancakes)
Msemen is a delectable Moroccan flatbread with layers of buttery, flaky, and crispy texture. This North African favorite is a breakfast treat served with sweet or savory sides.
Servings: 6 pancakes
Calories: 250kcal
Ingredients
For the dough
- 1½ cups all-purpose flour
- 1½ cups fine semolina
- 2 teaspoon salt
- 2 cups water lukewarm (approx.)
For shaping
- ½ cup Butter softened
- ½ cup sunflower oil
- ⅓ cup semolina
Instructions
Prepare the Dough
- In a large bowl mix together the flour, semolina and salt.1½ cups all-purpose flour, 1½ cups fine semolina, 2 teaspoon salt
- Gradually add water, stirring with your fingers to bring the ingredients together into a dough.2 cups water
- Transfer the dough to the work surface and start stretching and kneading with both your hands. Sprinkle water every 2 minutes, for 10-15 minutes until the dough is soft and elastic. Let the dough rest for 20 minutes.
- Divide the dough into equal-sized balls, considering the size of your work area and pan. Use a dough cutter or your hands. (see notes)
- Coat the dough balls with oil and place them on a well-greased plate. Cover with cling wrap and let them rest for another 20-30 minutes.
Shape
- Prepare a mixture of the softened butter and oil.½ cup Butter, ½ cup sunflower oil
- Grease your work surface with oil and place a dough ball on it. Avoid using wooden surface or any that is not smooth.
- Oil both your hands and start sliding and spreading the dough ball out as thin as possible. You can also lift and stretch around the sides to thin the edges. Minor tears are okay but if occurred, pat and thin it out.
- Spoon over dollops of butter oil mix and spread it all over the sheet. Next, sprinkle semolina all over (use a spoon) Start laminating!⅓ cup semolina
- Fold the dough in thirds or fourths, spreading the butter-oil mixture and sprinkling semolina between each fold to laminate.
- Fold the opposite side to meet or overlap the first fold, then fold again to form a long strip.
- Fold the narrow ends to meet in the center, continuing to spread the butter-oil mixture and sprinkle semolina. Fold to overlap, forming a square or rectangular parcel.
- Place the shaped msemen on a greased surface and cover with a cloth or cling film. Let them rest for a few minutes to relax the gluten.
Cook
- Heat a thick-bottomed wide flat pan over medium heat. Lightly spread the first msemen you folded until it doubles in size but not thin.
- Place it on the greased hot pan and cook until the top side changes color. Flip several times, pressing on the edges to ensure even cooking.
- Once both sides are golden brown and cooked through, remove and store in a bread basket or on a cooling rack. Gently crush between your hands to make it fluffy like we do for porotta.
- Serve immediately for the best experience accompanied by butter, honey, date syrup, or jam, or simply enjoy it as is for tea time. For savoury, pair it with fried eggs, tomato curry, cheese, etc.
Video
Notes
Dividing the Msemen dough into equal-sized balls requires a technique. Traditionally, you hold the dough with both your hands and use one hand to shape out a smooth ball. Squeeze it between your thumb and index finger to cut it off, then smother it with oil and place it on a greased plate. But feel free to use a dough cutter or knife and shape to smoothen them.
The size of the dough ball will depend on the size of the work area. In my first attempt, I underestimated the dough and quickly ran out of space to stretch the dough. So, I find 6 is the minimum quantity, but you can make smaller balls and more Msemen.
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g
