Description
Msemen is a traditional Moroccan pancake known for its flaky, crispy texture and rich buttery flavor. Made from a simple dough of flour, semolina, yeast, and water, it is stretched and folded multiple times to create layers, then pan-fried to golden perfection. This versatile flatbread is perfect for breakfast or as a snack, served warm with honey, butter, or jam.
Ingredients
Scale
Dough Ingredients
- 500 g all-purpose flour
- 150 g fine semolina
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons dry yeast
- 500 ml warm water
For Folding and Cooking
- 100 ml vegetable oil (plus extra for folding and cooking)
- 100 g melted butter
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, fine semolina, salt, sugar, and dry yeast. Mix thoroughly to evenly distribute all the dry components.
- Add Warm Water: Gradually add the warm water into the dry mixture while stirring continuously until a soft and sticky dough forms.
- Knead the Dough: Knead the dough for at least 10 minutes until it becomes smooth and elastic. An electric mixer with a dough hook can be used to simplify this step.
- First Rest: Cover the dough with a clean, damp cloth and let it rest for about 30 minutes or until it has doubled in size, allowing the yeast to activate.
- Divide the Dough: Once rested, divide the dough into equal portions, roughly the size of small apples, preparing them for shaping.
- Coat Dough Balls: Generously coat each dough ball with vegetable oil to prevent sticking and to aid in the layering process, then form into smooth balls.
- Second Rest: Let the oiled dough balls rest for an additional 10 minutes to relax the gluten.
- Flatten Dough: On a well-oiled work surface, take each dough ball and flatten it with your hands into a thin, translucent square sheet, taking care to be gentle and even.
- Apply Butter and Semolina: Brush the surface of the flattened dough generously with melted butter and lightly sprinkle with fine semolina to add flavor and texture.
- Fold the Dough: Fold the sides of the dough towards the center to form a square envelope shape, creating layered pockets.
- Repeat Process: Continue flattening, buttering, sprinkling, and folding with the remaining dough balls to prepare all the msemen.
- Preheat Pan: Heat a non-stick frying pan over medium heat and lightly oil the surface to ensure the msemen do not stick while cooking.
- Cook Msemen: Cook each folded msemen on the pan for approximately 3-4 minutes per side, or until both sides are golden brown and crispy, carefully flipping with a spatula.
- Serve Warm: Serve the msemen warm accompanied by honey, extra butter, or your favorite jam for a delicious treat.
Notes
- The dough should be sticky but manageable; adding a little extra flour or water may be necessary depending on humidity and flour type.
- Using warm water helps activate the yeast faster for better dough rise.
- Resting times are crucial for the yeast to properly ferment and for gluten to relax, which aids in stretching the dough thinly.
- Brush each sheet generously with butter to achieve the signature flaky layers and prevent tearing during folding.
- If you do not have fine semolina, you can substitute with regular semolina or a small amount of all-purpose flour for dusting.
- Cooking on medium heat ensures the msemen cooks evenly without burning the outsides before the inside is done.
- Serve msemen fresh and warm for the best texture; they can be reheated on a pan if made ahead.
