Msemen

Msemen is the quintessential Moroccan breakfast bread — a flaky, griddle-cooked flatbread made by folding semolina dough over itself repeatedly to create dozens of thin, buttery layers. In homes across Morocco, the morning ritual involves a pot of sweet mint tea, a basket of warm msemen, and small dishes of honey and argan oil for dipping. The technique of stretching, folding, and layering the dough is the same principle as laminated pastry, but achieved entirely by hand in minutes rather than hours. The result is simultaneously crisp on the exterior and yielding within.

Serves: 4

Ingredients

• 250g (2 cups) plain (all-purpose) flour
• 150g (1 cup) fine semolina, plus extra for dusting
• 1 tsp salt
• 1 tsp sugar
• 7g (2.5 tsp) instant yeast
• 200-220ml (about 3/4 cup + 2 tbsp) warm water
• 100g (7 tbsp) unsalted butter, very soft
• 2 tbsp vegetable oil

To serve:

• Wildflower honey
• Argan oil or good olive oil
• Amlou (argan-almond paste) — optional

Instructions

1. Combine flours, salt, sugar, and yeast in a bowl. Add warm water gradually and mix until a soft, smooth dough forms. Knead for 8-10 minutes until elastic. The dough should be soft but not sticky.
2. Divide into 8 equal balls. Coat each lightly in oil, place on an oiled tray, and rest for 20 minutes covered.
3. Lightly oil your work surface. Take one dough ball and press, then stretch it outward with your palms until it is paper-thin — almost translucent — in a rough rectangle. It will resist at first but relax as you work.
4. Spread a thin layer of soft butter over the surface, then dust lightly with semolina. Fold in the two long sides toward the center, then fold the two short ends to form a square. Gently flatten with your palm. Repeat with remaining balls.
5. Heat an ungreased griddle or heavy cast-iron pan over medium heat. Cook each msemen for 3-4 minutes per side, pressing gently with a spatula, until golden brown with deep caramelized spots and a slightly crispy surface.
6. Stack and cover with a clean towel as you cook the rest to keep them warm and pliable. Serve immediately with honey and argan oil.

Cook's Notes: The stretching takes practice — work from the center outward and resist the temptation to tear the dough. If it springs back, cover and rest it for 5 more minutes. Msemen are best eaten within 30 minutes of cooking; they harden quickly. Leftover msemen can be reheated in a dry pan or torn into pieces and added to Moroccan harira soup.