Moroccan Msemmen is one of the best breakfast and tea-time treats that exist! It is crispy on the outside and soft and flaky on the inside. I love enjoying Msemmen hot, straight from the griddle, with drizzles of honey over the top and a good cup of Moroccan mint tea. Yum!
What is Msemmen?
Msemmen is a flaky, classic Moroccan square pan-fried flatbread made of bread and semolina flour. It is not hard to make, but a successful Msemmen always – ALWAYS – features flaky layers.
Msemmen, also known as Rghaif, is usually square-shaped! Make it round, and you may call it Meloui or Mlaoui instead! Therefore, the next time you hear these terms, you’ll know they’re pretty much the same!
Making Msemmen
You don’t need fancy ingredients to make Moroccan Msemmen! However, please use bread or double-zero flour for the best result. Using all-purpose will ruin the texture of your dough and will make it harder for you to fold.
Lukewarm water temperature is also super-duper important. Therefore, make sure your water temperature is around 42 degrees Celcius.
Lastly, semolina flour, salt, yeast, olive oil, and butter are also necessary. You may substitute fine semolina for the semolina flour and use only olive oil if you prefer a vegan version.
Serving Msemmen
Msemmen makes an excellent, cozy breakfast during both cold and warm months! Pair it with fresh Moroccan mint tea, coffee, a glass of milk, or orange juice.
This layered flatbread is super versatile! Spread it with cream cheese, butter, honey, or jam for a tea-time treat; Personally, I love spreading my Msemmen with syrup made of honey and butter or simply cream cheese and drizzles of honey.
As a brunch or dinner option, I also stuff my Msemmen with sautéed onions, carrots, olives, and a blend of spices. You may also load Msemmen with other veggies or meat to make it a perfect dinner option!
Bon appétit!
Moroccan Msemmen (Rghaif)
Ingredients
- 2 cups Double zero OR bread flour (Do NOT use All-Purpose flour)
- 2 cups Semolina flour
- 1 tsp salt
- 1 Tbsp dry active yeast
- 1 Tbsp sugar
- 1 – 1/2 to 2 cups lukewarm water (42 C degrees)
Folding Ingredients
- 5 Tbsp melted unsalted butter
- 5 Tbsp olive oil
- 1/4 cup fine semolina
Instructions
Making the Dough
- Brush a large tray with olive oil and set it aside.
- Mix the sugar with dry yeast in a small bowl and add a few tablespoons of lukewarm water. Cover and let rest for 3-5 minutes to rise.
- In the bowl of a stand mixer, combine bread flour, semolina flour, and salt. Whisk until it's all combined. Add the Yeast mixture. Add the water gradually and Knead medium-high for 7-10 minutes using a dough hook. Your dough should be smooth, soft, and homogenous – If your dough is stiff or sticky, add water or flour one tablespoon at a time, respectively, until desired texture.
- Rub your hands with olive and form a large ball with your dough. Rub your dough with more oil, cover it with a cling film, and let it rest for 15 minutes.
- Rub your hands with olive oil and divide the dough into small balls (size to taste). Transfer the balls to the prepared tray, cover them with a cling film, and let them rest for 15 minutes. Meanwhile, prepare the folding ingredients: melt five tablespoons of butter and mix it with five tablespoons of olive oil. Set them aside. Next, put 1/4 cup of fine or semolina flour in a separate bowl.
Folding the Dough
- Place the first dough ball on a generously greased working surface, and rub your hands with the olive oil and butter mixture. Gently flatten the ball to spread the dough from the center outward, forming a very thin circle. It also helps to flip your dough circle if you prefer to flatten it even more.
- Rub the flattened dough with some olive oil and butter mixture and sprinkle some semolina over the top. Fold the dough into thirds to form a rectangle, and repeat the same step with olive oil and butter mixture and semolina. Fold the rectangle into a square, sprinkling the oil and butter mixture and semolina thrice.
- Place your square back in the oiled tray and cover it. Repeat with the remaining dough balls until you've got 12 squares in the tray. Cover and let your dough squares rest for an additional 15 minutes.
Cooking the Msemmen
- Preheat a griddle, cast iron, or crepe skillet on medium heat for a few minutes. Oil your hands again and pat the first squared dough to flatten it. The thickness is up to your preferences, but if this is your first time making Msemmen, you may experiment with the first couple of Msemmens and adjust the thickness accordingly.
- Transfer the flattened square to the hot skillet and cook on each side for 2-3 minutes, turning it a few times until golden brown. Continue through the remaining dough squares; careful not to overcook, or the flatbread will be too dry.
- Serve Msemmen immediately or allow it to cool. Melt honey with unsalted butter on the stovetop over low heat until light consistency to make my favorite honey-butter syrup. Taste and adjust sweetness by adding more honey or butter accordingly. Msemmen also tastes amazing with jam, agave syrup, or cream cheese. Enjoy!
Notes
- You may use your hands to knead the dough instead of a stand mixer.
- Store your Msemmen in the fridge for up to 3 days or in the freezer for up to 2 months.
- Heat your Msemmen on a griddle over medium heat for a few minutes, filliping it a few times until the desired temperature.
- Enjoy your Msemmen with honey-butter syrup, cream cheese, butter, honey, jam, chopped nuts, or alone!
- For a savory dinner option, stuff your Msemmen with vegetables or meat before pan-frying it! Perfection!
Tempted by Msemmen but following a strict diet? Try this Healthy Whole-Wheat Msemmen Version!
Did you make this Msemmen? Tag @petitapron on Instagram so we can find you!
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