Msemen (Moroccan Layered Flatbread)
Inspired by techniques from NYT Cooking.
A flour and semolina dough stretched paper-thin, folded with butter and semolina into squares and cooked on a griddle.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, semolina, salt, sugar and yeast with the water and knead 6-8 min until very smooth and soft.
- 2
Portion. Mix the butter and oil, oil your hands and the worktop, divide the dough into 8 balls and rest them, oiled and covered, 15 min.
- 3
Fold. Spread one ball with oily hands into a very thin sheet; dot with fat and sprinkle with semolina, fold in the two sides to the middle, then fold the top and bottom to make a 10 cm square. Repeat with the rest.
- 4
Flatten. Rest the squares 10 min, then pat each out to about 15 cm.
- 5
Cook. Cook on the griddle over medium heat 3-4 min each side until golden and crisp in spots.
- 6
Serve. Hot, with warm honey for dipping.
Storage
Keep wrapped at room temperature for 1 day or freeze; reheat in a dry pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- small bowl
- large flat griddle or frying pan
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 337 kcal |
| Protein | 6 g |
| Carbohydrate | 48.1 g |
| of which sugars | 9.2 g |
| of which free sugars | 9.1 g |
| Fat | 13.5 g |
| of which saturates | 4.4 g |
| Fibre | 1.7 g |
| Salt | 0.74 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
