Marrakech Msemen
Msemen are square Moroccan flatbreads made by folding and layering semolina dough with butter and oil to create an incredibly flaky and chewy texture reminiscent of French croissant layers but with a distinct North African character. Street vendors in Marrakech cook these on large round griddles and serve them with argan honey and preserved butter called smen.
Square flaky Moroccan flatbreads cooked on a griddle and served with honey and butter.
Nutrition per serving
Ingredients
dough
laminating
serving
Instructions
Make and Rest the Dough
Combine flour, semolina, and salt in a large bowl. Add warm water gradually, kneading for 10 minutes until a smooth and elastic dough forms. The dough should feel soft but not sticky. Divide into 8 balls, cover with plastic wrap, and rest for 30 minutes.
Flatten and Laminate
Rub your work surface generously with oil. Flatten each dough ball into a very thin translucent sheet using oiled hands. Dot softened butter across the surface and drizzle with oil. Fold the left and right sides to the center, then fold the top and bottom to make a square parcel.
Cook on the Griddle
Heat a dry flat griddle or cast iron pan over medium heat. Gently press each folded square flat to about half a centimeter thickness. Cook for 3 to 4 minutes on each side until golden brown with darker caramelized patches and the layers are visible on the edges.
Serve Warm with Honey
Transfer the hot msemen to a plate and serve immediately while warm and still slightly crispy. Drizzle generously with runny honey and serve alongside Moroccan mint tea for the most authentic street market experience.
Substitutions
Common mistakes
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