Msemen is a beloved staple of Moroccan breakfast and teatime, prized for its intricate folded layers that create a crisp exterior and a tender, flaky interior.
Ingredients
- 500g fine semolina flour
- 250g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 350ml warm water
- 150ml melted unsalted butter and vegetable oil mixture
- 50g fine semolina flour mixed with 1 tsp baking powder for dusting
Instructions
- Mix the dough: Combine the fine semolina, all-purpose flour, salt, and sugar in a large bowl, gradually pouring in the warm water while mixing.
- Knead thoroughly: Knead the dough vigorously by hand for 15 minutes until it becomes smooth, elastic, and completely uniform in texture.
- Divide portions: Coat your hands with oil and divide the smooth dough into 8 equal portions, resting them on an oiled tray for 15 minutes.
- Roll and stretch: Flatten one dough ball on an oiled work surface, using oiled fingertips to stretch it out paper-thin into a large, translucent circle.
- Fold into squares: Drizzle the butter mixture over the stretched dough, dust lightly with the semolina-baking powder mix, and fold the edges into a neat square envelope.
- Cook on griddle: Heat a heavy-duty cast-iron skillet over medium heat, gently press the square out slightly, and cook for 3 to 4 minutes per side.
- Crisp and golden: Flip frequently while drizzling with a touch of oil until both sides turn deep golden brown with flaky layers.
