Moroccan Flatbread

Moroccan Flatbread (Msemmen)

Known for its addictive, flaky layers and crispy exterior, Msemmen is a staple of Moroccan street food and breakfast tables. Unlike a typical doughy flatbread, this is constructed through a unique folding process that creates dozens of paper-thin layers—think of it as a square, pan-fried croissant.

Ingredients

• All-Purpose Flour: 2 cups

• Fine Semolina: 1 cup (plus extra for sprinkling)

• Warm Water: 1 to 1 ¼ cups

• Salt: 1 tsp

• Sugar: 1 tsp

• Vegetable Oil: ½ cup (for folding)

• Melted Butter: ¼ cup (mixed with the oil)

Instructions

1. Mix the Dough: In a large bowl, combine flour, semolina, sugar, and salt. Gradually add warm water while mixing by hand or with a dough hook until a soft, slightly tacky ball forms.

2. Knead: Knead for 10 minutes until the dough is very smooth and elastic.

3. Rest: Divide the dough into golf-ball-sized smooth rounds. Coat them lightly in oil, cover with plastic wrap, and let them rest for 20–30 minutes.

4. The Fold (The Secret Sauce): * Oil your work surface. Flatten one ball into a very thin, translucent circle.

   • Drizzle with the butter/oil mix and sprinkle a pinch of semolina.

   • Fold the top third down and the bottom third up (like a letter).

   • Fold the sides in to create a small square. Set aside.

5. Flatten: Take a completed square and gently flatten it with your fingers until it doubles in size.

6. Cook: Heat a non-stick skillet or griddle over medium heat. Fry each square for 2–3 minutes per side, flipping frequently, until golden brown and puffed.

Notes & Tips

• Elasticity is Key: If the dough keeps snapping back while you’re stretching it, let it rest for another 10 minutes. It needs to be relaxed to get those paper-thin layers.

• Semolina’s Role: Don’t skip the sprinkle of semolina during the folding process! It acts as a barrier between layers, preventing them from fusing together so they stay flaky.

• Storage: These freeze beautifully. Stack them with parchment paper in between and reheat in a dry pan or toaster.

Recipe Breakdown

Q&A

Q: Can I make this vegan?A: Absolutely. Simply swap the melted butter for more vegetable oil or a vegan butter alternative. The texture remains nearly identical.

Q: Why is my flatbread tough instead of flaky?A: Usually, this happens if the heat is too low (drying it out) or if you didn’t use enough oil/butter between the folds. Medium-high heat is your friend for a quick crisp!

Q: Can I use whole wheat flour?A: You can, but use a 50/50 mix with white flour. 100% whole wheat often results in a bread that is too dense to stretch thin enough for the traditional “shattered glass” flake.