Msemen Moroccan Square Flatbread
Msemen are flaky, layered Moroccan square pancakes made from a simple dough that is folded with semolina and butter to create dozens of delicate, crispy layers. They are traditionally enjoyed at breakfast drizzled with argan oil and honey alongside a glass of Moroccan mint tea.
Flaky, golden Moroccan square flatbreads with buttery layers, perfect for breakfast with honey.
Nutrition per serving
Ingredients
Dough
Layering
Instructions
Make and Rest the Dough
Combine flour, semolina, yeast, and salt in a large bowl. Gradually add enough warm water to bring the dough together into a smooth, soft, non-sticky dough. Knead for 10 minutes until elastic and very smooth. Divide into 8 equal balls, cover with plastic wrap, and rest for 30 minutes.
Flatten and Layer
Working with one ball at a time on a lightly oiled surface, flatten the dough as thinly as possible using your hands and fingertips. Brush generously with melted butter and sprinkle with a pinch of semolina. Fold the dough in thirds like a letter, then fold again to form a small square.
Cook the Msemen
Heat a dry flat griddle or heavy skillet over medium heat. Working with one msemen at a time, gently press the square flat with your fingertips to about half a centimeter thickness. Cook for 3 to 4 minutes per side until deep golden brown with darker crispy patches.
Serve Warm
Msemen are best eaten immediately while still warm and flaky. Serve stacked on a plate with small pots of honey and argan oil on the side for dipping and drizzling. They do not keep their flaky texture well and should be served and eaten right away.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.