Flaky Moroccan Msemen with Honey and Butter
Square-shaped Moroccan flatbreads with dozens of paper-thin, buttery layers that shatter and pull apart like a savory croissant cooked on a griddle. The dough is stretched, folded, and pan-fried to create an impossibly flaky, golden exterior with a soft, slightly chewy center. Drizzled with warm honey and served with mint tea, msemen is the ultimate Moroccan breakfast indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina
- 1 teaspoon salt
- 1 teaspoon sugar
+ 12 more ingredients
Instructions
In a large bowl, combine the flour, semolina, salt, sugar, and yeast. Gradually add the warm water and vegetable oil, mixing until a soft, slightly sticky dough forms.
Knead the dough on a lightly oiled surface for 5-7 minutes until smooth and pliable. The dough should be softer than bread dough.
Divide the dough into 8 equal balls. Place on an oiled tray, brush each ball with the butter-oil mixture, cover with plastic wrap, and let rest for 30 minutes.
On a lightly oiled surface, take one ball and press it flat with your fingers. Using oiled hands, stretch and pull the dough from the center outward into a very thin, nearly translucent rectangle. Do not worry about small tears.
Spread a thin layer of the butter-oil mixture over the surface and sprinkle lightly with semolina.
Fold the left third over the center, then the right third over that (like a letter). Then fold the top third down and the bottom third up to form a square. Press gently to seal.
Repeat the stretching and folding with all remaining dough balls.
Heat a flat griddle or heavy skillet over medium heat. Lightly oil the surface.
Place one msemen on the griddle and cook for 2-3 minutes per side until golden brown and crispy, pressing gently with a spatula.
Serve hot off the griddle, drizzled with warm honey and a pat of butter alongside mint tea.
Nutrition Estimate
Per serving • Estimated by Blinner AI