Msemen (Square Layered Flatbread)
A rich, flaky square flatbread from the Maghreb breakfast table. Fine semolina and all-purpose flour are kneaded into a supple dough, then stretched paper-thin on an oiled work surface. Each sheet is brushed with melted butter and oil, dusted with dry semolina for separation, and folded into a neat square before a quick pan-fry yields shatteringly crisp layers outside and a tender, pull-apart center. Serve torn with honey, cheese, or amlou beside mint tea.
Recipe byChef AminaIngredients
Scaled from 8 base servings — local only.
- 500 gall-purpose flour
- 200 gfine semolina
- 50 gdry semolina for dusting
- 350 mlwarm water
- 1.5 tspsalt
- 150 gunsalted butter
- 100 tbspvegetable oil
- 1 tspsugar
Instructions
Mix flours, sugar, salt, and water until a soft, slightly sticky dough forms. Knead 8–10 minutes until smooth and elastic. Rest covered 30 minutes.
Divide into golf-ball portions. On an oiled surface, flatten one ball and stretch with oiled hands until nearly transparent.
Brush the sheet with butter-oil mixture; sprinkle a pinch of dry semolina. Fold two opposite edges to the center, then fold again into a square packet.
Repeat with remaining dough. Rest squares 15 minutes.
Heat a dry griddle or cast-iron pan over medium. Cook each msemen 3–4 minutes per side until golden and crisp in the folds. Serve warm.