🌍 North African recipesBreakfast
Msemen
By Groceree
Also known as Rghaif · Moroccan Square Pancakes
A dough of flour and semolina stretched paper-thin with oiled hands, folded into a square in layers, and cooked on a griddle until flaky and crisp. Eaten warm with honey and butter, and a glass of mint tea.
Last updated
- Servings
- Makes 8
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 h 30 min
Ingredients
plain flour300 g- semolina150 g
salt1 tsp
caster sugar1 tsp
dried yeast½ tsp
warm water250 ml
vegetable oil100 ml
honey4 tbsp
butter (optional)40 g
Instructions
- 01
Mix the , 100 g of the , the , and , then add the and knead for 10 minutes into a very smooth, soft dough.
- 02
Divide into 8 balls, coat them in , and rest for 15 minutes.
- 03
the work surface and your hands with more of the , flatten a ball and stretch it until almost transparent.
- 04
Sprinkle with some of the remaining and fold the sides into the middle to make a long strip, then fold the ends in to make a square. Repeat with the remaining balls.
- 05
Rest the squares for 10 minutes, then press each out gently to double its size.
- 06
Cook on a dry griddle over medium heat for 2 to 3 minutes each side until golden and crisp in patches.
- 07
Serve warm with the , and the if using.
Notes
- Stretch the dough with oil, not flour. The oil is what separates the layers.
- Scatter semolina between the folds. It stops the layers fusing and makes them flaky.
- Shredded msemen is the base of rfissa, the Moroccan chicken and lentil dish.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 12 g
- Carbs
- 103 g
- Fat
- 18 g
Estimated from the ingredients.
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