andrejthechef
MoroccoBreadBreakfastVegetarian

Msemen with Honey and Butter

Moroccan msemen: square, flaky layered flatbread folded with oil and semolina, pan-fried until golden and served warm with butter and honey for breakfast.

prep
1 h 25 min
cook
25 min
total
1 h 50 min
serves
5
level
medium
Folded square msemen flatbreads with golden-brown spots and visible layers, topped with a pat of melting butter and honey, with a small bowl of honey beside the plate

Msemen is a square, layered Moroccan flatbread, stretched thin, folded with oil and semolina, and cooked in a pan until it is crisp outside and soft and flaky inside. It is a common breakfast and tea-time bread, served warm with butter and honey. The work is in the folding, but the dough is forgiving.

Stretching the dough thin is the key technique. Work on an oiled counter with oiled hands, and use your fingertips to pat and stretch each ball into a sheet so thin you can almost see through it. Then fold with fat and semolina between each layer, which is what creates the flaky layers in the pan.

Msemen with Honey and Butter is one of the best breakfasts from around the world.

method

  1. Mix the flour, 100 g semolina, salt, sugar and yeast in a large bowl. Add the warm water gradually, mixing, then knead for 10 minutes until the dough is smooth, soft and a little tacky.

  2. Mix the oil with the melted butter in a bowl. Divide the dough into 10 balls (about 80 g each), coat each in a little of the oil mixture, cover and rest 15 minutes.

  3. Oil a clean counter and your hands. Take one ball and pat and stretch it with your fingertips into a very thin, almost see-through square, about 25 cm (10 inches) across. Do not worry about small holes.

  4. Brush the sheet with the oil mixture and sprinkle with a pinch of semolina. Fold it into thirds like a letter, brush again, then fold into thirds again to make a small square, about 8 cm (3 inches).

  5. Place the folded square on an oiled tray and cover. Repeat with the rest of the dough, then let all the squares rest for 20 minutes.

  6. Heat a heavy skillet or griddle over medium heat. Gently flatten each square with an oiled palm into a larger square of about 13 cm (5 inches), without tearing it.

  7. Cook each msemen for 2 to 3 minutes per side, until golden brown with darker spots and puffed with layers. Cook in batches, brushing the pan with a little oil as needed.

  8. Serve warm, topped with a pat of cold butter and a generous drizzle of honey.

chef's tips

  • Oil more than you think. Oil is what keeps the layers separate and stops the dough from sticking when you stretch it.
  • The folded squares can be frozen between sheets of parchment. Flatten and cook them straight from the freezer for an extra minute on each side.
  • Fine semolina makes the best crust. If you only have coarse semolina, grind it briefly in a spice grinder.