BreakfastSnack

Msemen (Layered Flatbread)

Name: Msemen (Layered Flatbread)
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 250 g all-purpose flour; 250 g fine semolina flour; 1 tsp salt; 0.5 tsp sugar; 0.5 tsp instant yeast; 300 ml warm water; 50 ml vegetable oil; 50 g fine semolina flour

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

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

72%Score

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

Storage

Store leftover msemen in an airtight container at room temperature.

Reheating

Reheat msemen in a dry skillet over medium heat for a few minutes per side until warmed through and crispy.