Msemen (Layered Flatbread)
Msemen are traditional Moroccan square-shaped flatbreads, known for their flaky, layered texture. They are typically served for breakfast or tea time, often with honey, jam, or cheese. This recipe makes a vegan version of the classic.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 611 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 250 gfine semolina flour
- 1 tspsalt
- 0.5 tspsugar
- 0.5 tspinstant yeast
- 300 mlwarm water
shaping
- 50 mlvegetable oil
- 50 gfine semolina flour
Equipment
large skillet · plastic wrap · spatula · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, fine semolina flour, salt, sugar, and instant yeast for the dough.
About 2 min
- 2
Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.
About 3 min
- 3
Transfer the dough to a clean, lightly floured surface and knead for 10-15 minutes until it is smooth, elastic, and no longer sticky.
About 15 min
Cook’s note: The dough should feel soft and pliable.
- 4
Lightly grease a bowl with vegetable oil, place the dough inside, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour.
About 30 min
Cook’s note: This resting period helps the gluten relax, making the dough easier to work with.
- 5
Divide the rested dough into 8 equal pieces and roll each piece into a smooth ball.
About 5 min
- 6
Lightly oil a clean work surface and your hands with the shaping vegetable oil.
About 1 min
- 7
Take one dough ball and flatten it into a very thin, almost translucent square or rectangle, using more oil as needed to prevent sticking.
About 2 min
Cook’s note: The thinner you get the dough, the flakier your msemen will be.
- 8
Sprinkle a small amount of the shaping fine semolina flour over the flattened dough.
Cook’s note: This semolina helps create the distinct layers.
- 9
Fold the bottom third of the dough up towards the center, then fold the top third down over it, creating a long, narrow strip.
- 10
Sprinkle with more semolina, then fold the left third of the strip over to the center, and the right third over that, forming a square packet.
- 11
Set the folded square aside and repeat the flattening and folding process with the remaining dough balls.
About 10 min
- 12
Heat a large, heavy-bottomed skillet or griddle over medium heat.
About 2 min
- 13
Lightly oil the skillet. Take one msemen square and gently flatten it slightly with your hands to about 15 cm (6 inches).
About 1 min
Cook’s note: Do not flatten too much, or you will lose the layers.
- 14
Cook the msemen in the hot skillet for 2-3 minutes per side, until golden brown and puffed.
About 5 min
Cook’s note: Flip frequently for even cooking.
- 15
As each msemen cooks, gently press the edges with a spatula to encourage puffing and ensure even browning.
- 16
Remove cooked msemen from the skillet and serve immediately, or keep warm under a clean kitchen towel while you cook the rest.
Per serving
Nutrition
- Calories
- 611.3kcal
- Protein
- 16.1g
- Carbs
- 102.2g
- Fat
- 14.3g
- Fibre
- 4g
- Sugar
- 0.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover msemen in an airtight container at room temperature.
Reheat msemen in a dry skillet over medium heat for a few minutes per side until warmed through and crispy.
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