Msemen
Msemen belongs to a family of North African laminated breads, built not from yeasted dough alone but from thin sheets of dough folded over layers of fat, much like a savory, pan-fried pastry rather than an ordinary flatbread. The square shape comes from folding a paper-thin round of dough in on itself from all four sides, trapping air and butter between the layers so the bread puffs and flakes when it hits the hot griddle. Street vendors and home cooks alike stack msemen fresh off the griddle in Morocco's markets each morning, where it is torn apart still warm and eaten with honey, butter, or savory fillings like cheese or spiced ground meat. It remains one of the most common sights at a Moroccan breakfast table and at afternoon tea, sold by weight from carts long before sit-down cafés open for the day.
Folded into flaky squares
Rounds of oiled dough are stretched paper-thin and folded into neat squares, trapping layers of fat between them.
Made from semolina and flour
A blend of fine semolina and flour gives msemen its slightly grainy texture and sturdy, pliable dough.
Griddled, then drizzled with honey
The squares are pan-fried until golden and crisp, then traditionally served warm with melted butter and honey.
A breakfast and teatime staple
Msemen is a fixture of Moroccan breakfast and afternoon tea, sold hot from street stalls across the country.
Ingredients 4 servings
- 300g fine semolina
- 150g all-purpose flour, plus extra for dusting
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp instant yeast
- 250ml warm water, plus more as needed
- 100g softened butter, for layering
- 100ml neutral vegetable oil, for layering and dusting
- Honey, for serving
How to make it
- 1Mix the semolina, flour, salt, sugar and yeast together in a large bowl.
- 2Gradually work in the warm water, kneading until you have a soft, smooth and slightly sticky dough.
- 3Divide the dough into eight balls and coat each one generously in vegetable oil, then let them rest for at least thirty minutes.
- 4Oil your work surface well and stretch each ball with your fingertips into a thin, almost transparent square, brushing on softened butter as you go.
- 5Fold the corners of the dough inward toward the center, then fold it again into a smaller, neat square.
- 6Rest the folded squares for a few more minutes before flattening each one gently with your palm.
- 7Cook the msemen on a hot, lightly oiled griddle for a few minutes per side, until golden brown and flaky, then serve warm with honey.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
