Msemen
Moroccan square layered flatbread, pan-cooked and served with honey.
1 hr 15 min hands-on + 20 min resting · Total: 1 hr 35 min · 4 servings
Ingredients
- 500 g all-purpose wheat flour
- 150 g fine semolina (wheat)
- 80 g unsalted butter
- 60 g honey
- 1 tsp fine salt
- 40 ml neutral cooking oil
- 430 ml warm water
Instructions
Mix and rest the dough
Combine 500 g wheat flour, 100 g of the fine semolina, and 1 tsp salt. Add 430 ml warm water gradually and knead for about 8 minutes until smooth, soft, and elastic. Cover and rest for 10 minutes. Do not taste the raw dough.
Rest dough: 600 seconds
Stretch and fold eight squares
Divide the dough into eight balls. Use 30 ml of the oil on a clean work surface and your hands. Stretch each ball very thin by hand; distribute the 80 g softened butter and remaining 50 g semolina between the sheets. Fold each sheet into thirds in both directions to make a square. Cover the squares and rest for 10 minutes.
Rest folded squares: 600 seconds
Pan-cook the msemen
Heat a skillet over medium heat and use the remaining 10 ml oil to lightly grease it as needed. Flatten each square gently and cook one at a time for about 2–3 minutes per side, turning as needed, until golden-spotted and crisp outside with no raw dough in the center. Cook all eight; allow about 40 minutes for one skillet.
Golden spots and crisp layers outside; no raw dough in the center.
Cook one msemen square: 300 seconds
Serve with honey
Serve the eight warm squares as four portions, with 60 g honey on the side for dipping. Do not serve honey to infants under 12 months.
Tips
- Keep the dough covered during both rests so it stays pliable.
- Wheat flour and wheat semolina contain gluten; butter contains milk.
- The 60 g honey is for serving, not for the dough. Do not give honey to infants under 12 months.
Common mistakes
- Dough that is too dry will tear when stretched; the mixed dough should be soft and elastic.
- High heat can brown the outside before the center cooks; use medium heat and check the center.
Substitutions
- For a heartier version, replace 100 g of the white flour with 100 g whole-wheat flour; the bread may be less crisp.
Storage
Cool leftover msemen completely, seal airtight, and refrigerate for up to 3 days. Keep honey separate.
Reheating
Reheat msemen in a dry skillet over medium-low heat for 1–2 minutes per side until warm and crisp; add honey at serving. Do not add water or stock.
About this recipe
Msemen is a square layered flatbread served at Moroccan breakfast and tea time, often with butter and honey; similar breads appear elsewhere in North Africa.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.