Description
Msemen is a traditional Moroccan pancake known for its flaky, layered texture and crispy edges. Made from a simple dough of flour, semolina, yeast, and water, it is folded with melted butter and cooked on a skillet until golden brown. This versatile flatbread can be enjoyed for breakfast or as a snack, often served with honey, butter, or jam.
Ingredients
Scale
Dough Ingredients
- 500 g all-purpose flour
- 150 g fine semolina
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons dry yeast
- 500 ml warm water
For Folding and Cooking
- 100 ml vegetable oil (plus extra for folding and cooking)
- 100 g melted butter (for folding and cooking)
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, fine semolina, salt, sugar, and dry yeast. Mix thoroughly to evenly distribute all components.
- Add warm water: Gradually pour in the warm water while stirring continuously until a soft, sticky dough begins to form.
- Knead the dough: Knead the dough by hand or using an electric mixer fitted with a dough hook for at least 10 minutes until it becomes smooth and elastic, which helps develop gluten.
- First proofing: Cover the dough with a clean damp cloth and let it rest for about 30 minutes or until it doubles in size to allow the yeast to ferment.
- Divide the dough: After rising, divide the dough into equal portions roughly the size of small apples for easier handling.
- Oil the dough balls: Generously coat each piece with vegetable oil to prevent sticking and shape them into smooth balls.
- Second resting: Let the oiled dough balls rest for another 10 minutes to relax the gluten and make shaping easier.
- Flatten dough balls: On a well-oiled work surface, flatten each dough ball with your hands into a thin, translucent square sheet, taking care not to tear it.
- Brush with butter and semolina: Brush the surface of the flattened dough with melted butter and sprinkle lightly with fine semolina to add texture and flavor.
- Fold the dough: Fold the edges of the dough square inward towards the center, forming a neat square envelope shape with layered folds.
- Repeat with remaining dough: Perform the flattening, buttering, sprinkling, and folding steps for all dough portions.
- Preheat pan: Heat a non-stick frying pan over medium heat and lightly oil the surface to prevent sticking during cooking.
- Cook msemen: Place each folded msemen in the pan and cook for about 3 to 4 minutes on each side until they develop a golden brown color and a crispy texture.
- Serve warm: Enjoy the msemen warm with honey, butter, jam, or other toppings of your choice for a delicious Moroccan treat.
Notes
- Use fine semolina for best texture in both dough and sprinkling during folding.
- Be gentle while flattening the dough sheets to avoid tearing; the oil helps with extensibility.
- Adjust heat as necessary to avoid burning while ensuring the msemen cooks through.
- Serve immediately for optimal crispiness; msemen loses texture if left to cool too long.
- Variations can include savory fillings like spiced meat or herbs for a different twist.
