About this Dish
Flaky, layered Moroccan flatbread made by folding dough over itself multiple times to create distinct layers, then pan-fried until golden. Eaten for breakfast with argan oil and honey, or stuffed with kefta mince for a street food snack. The lamination technique is similar to croissant but entirely Moroccan in origin.
IngredientsServes 4
🌾Fine semolina (semolina fine), 150g
🌾Plain flour (all-purpose), 350g
🧂Salt, 1 tsp
🍬Sugar, 1 tsp
💧Warm water, 250-280ml (as needed)
🫒Vegetable oil, for stretching and folding (about 4 tbsp)
🧈Unsalted butter, softened, 80g
🌾Extra fine semolina, 3 tbsp (for dusting while folding)
Method
1
Combine the flour, semolina, salt, and sugar in a large bowl. Gradually add warm water and knead for 10-12 minutes until you have a very smooth, soft, and elastic dough — it should feel like playdough, not sticky. Divide into golf ball-sized portions (about 10-12 balls), coat lightly in oil, cover with cling film, and rest for 30 minutes.2
Oil your work surface generously — do not use flour here. Take one dough ball and press it out with oiled fingers into a very thin, almost translucent rectangle, stretching gently from the centre outward. The thinner you get it, the flakier your msemen will be.3
Mix the softened butter and a spoonful of oil together into a soft paste. Spread a thin layer of this butter mixture over the stretched dough, then sprinkle with a pinch of fine semolina — this is what creates the distinct flaky layers.4
Fold the left third of the dough into the centre, then fold the right third over it like a letter (three-fold). Then fold the top third down and the bottom third up to make a small square parcel. Set aside and repeat with all remaining balls, keeping them oiled so they don't dry out.5
Rest the folded squares for 10 minutes — this relaxes the gluten and makes them easier to flatten. Then gently press each square with your palm or fingertips into a flat square about 15-18cm wide, being careful not to press too hard and destroy the layers.6
Heat a dry non-stick pan or cast iron skillet over medium heat — no oil needed in the pan. Cook each msemen for 3-4 minutes per side, pressing gently with a spatula, until deep golden patches appear and the bread feels firm but not hard. They should puff slightly and the layers should be visible at the edges.7
Serve immediately while warm. Drizzle with argan oil and honey for a traditional Moroccan breakfast, or stuff with spiced kefta mince for a street-food version. Leftovers can be reheated in a dry pan or briefly in the oven.User Reviews
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