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MoroccanAuthentic Cuisine

Msemen

Serves 8 Bread vegetarian, Breads & Pastry

Msemen

Msemen, a quintessential Moroccan flatbread, is a staple at breakfast tables across the country. These laminated squares of dough are a beloved morning indulgence, often paired with a drizzle of honey or used as a foundational layer beneath the savory flavors of rfissa. The tradition of crafting Msemen is passed down through generations, with each fold and press preserving the connection to Moroccan culinary roots.

The texture of Msemen is both layered and chewy, a delightful contrast that comes from folding the dough with oil and semolina. As you bite into it, the subtle sweetness from the sugar and the richness of the butter unfold, offering a satisfying start to the day. Whether enjoyed alone or as part of a more elaborate dish, Msemen brings a comforting warmth and simplicity to the Moroccan breakfast experience.

Ingredients

  • 400 g (14 oz)flour
  • 100 g (3.5 oz)fine semolina
  • 1 tspsalt
  • 1 tspsugar
  • 1 tspyeast
  • 4 tbspoil and melted butter for folding
  • 1/4 cupsemolina for dusting

Method

  1. In a large mixing bowl, combine 400 g (14 oz) flour, 100 g (3.5 oz) fine semolina, 1 tsp salt, 1 tsp sugar, and 1 tsp yeast. Gradually add warm water, mixing with your hands until a soft, elastic dough forms. Knead the dough for about 10 minutes until smooth and supple. Cover the bowl with a damp cloth and let the dough rest for 20 minutes to allow the gluten to relax.
  2. After resting, divide the dough into equal-sized balls, roughly the size of a small lemon. Lightly oil your hands with the 4 tbsp of oil and melted butter mixture to prevent sticking. Take each ball and flatten it on a clean, lightly oiled surface, stretching it gently with your fingers until it is paper-thin and almost translucent. Be careful not to tear the dough.
  3. Sprinkle a small amount of semolina over the surface of the flattened dough to add texture and prevent sticking. Fold the dough into a square by bringing the edges to the center, brushing each fold lightly with the oil and butter mixture to create layers. Allow the folded squares to rest for about 10 minutes, covered with a damp cloth to prevent drying out.
  4. After resting, take each square and gently flatten it again with your hands or a rolling pin until it reaches your desired thickness, typically about 1/4 inch. The dough should feel soft and pliable, with visible layers from the folding process.
  5. Heat a griddle or non-stick pan over medium heat. Once hot, place a square of dough onto the griddle. Cook until the underside is spotted brown, about 2-3 minutes. Flip and cook the other side until similarly browned and the msemen feels firm yet chewy when pressed lightly.
  6. Remove the cooked msemen from the griddle and keep warm under a cloth while you cook the remaining squares. Serve immediately, drizzled with honey and butter for a sweet version, or use as a base for savory dishes like rfissa. The msemen should be soft, with distinct layers visible when torn apart.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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