Msemen are flaky square flatbreads made by stretching dough paper-thin, folding it into layers with butter and semolina, then griddling until crisp. They’re the star of Moroccan breakfast and Ramadan tables.
Recipe: Msemen (Moroccan Square Flatbread Pancakes)
Prep40 min
Cook20 min
Total1 hr
Serves10
LevelMedium
Calories~220
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (90 g) fine semolina + extra for folding
- 1 tsp salt, 1 tsp sugar
- ½ tsp instant yeast (optional)
- About 1 cup warm water
- Vegetable oil for stretching
- 4 tbsp soft butter mixed with 2 tbsp oil
- Honey and butter to serve
Instructions
- Mix flour, semolina, salt, sugar, yeast and water; knead 8–10 minutes into a very soft, smooth dough.
- Divide into 10 balls, oil them well, and rest 15 minutes.
- On an oiled surface, stretch a ball paper-thin. Dot with butter and sprinkle semolina.
- Fold one-third in, then the other third (a long strip). Butter, semolina, then fold ends in to make a square.
- Rest squares 10 minutes, then flatten slightly and cook on a hot griddle 2–3 minutes per side until golden and flaky.
Tips for success
- Oil your hands and work surface generously — that’s the key to thin stretching.
- Freeze cooked msemen between parchment and reheat in a dry pan.
Frequently asked questions
What do you eat msemen with?
Classic pairings are honey and butter, amlou (almond-argan spread), or cheese, always with mint tea.
