Whole Wheat Msemmen
This healthy whole wheat Moroccan Msemmen is one of the best breakfast, afternoon snacks, or tea party treats! It's crispy on the outside, soft and flaky on the inside, and nutritious. I love serving Msemmen hot, straight from the griddle, and spreading it with honey-butter syrup and crushed nuts over the top!
Equipment
- A griddle, cast iron, or crepe skillet.
Ingredients
- 4 cups whole wheat flour
- 1 - 1/2 cups semolina flour
- 1 tsp salt
- 3 cups lukewarm water
- some oil for brushing and preparing a tray
Folding Ingredients
- 3/4 cup Olive oil, melted butter, or a mixture of both
- 1/2 cup semolina flour
- 1 tsp baking powder
Honey-Butter Syrup
- 1/4 cup honey
- 1/3 cup unsalted butter
Instructions
- Brush a large tray with olive oil and set it aside.
- In the bowl of a stand mixer, combine whole wheat flour, semolina flour, and salt. Whisk until it's all combined.
- Add water and knead the dough using a dough hook until a smooth, soft, and elastic texture is achieved. If your dough is stiff or sticky, add water or flour one tablespoon at a time until desired consistency.
- Rub your hands with a bit of olive oil and divide the dough into small balls (size to taste). Transfer the balls to the prepared tray, cover with a cling film, and let rest for 15 minutes. Meanwhile, prepare the folding ingredients: place 3/4 cup olive oil in a bowl, and mix 1 tsp baking powder with 1/2 cup semolina flour in a separate bowl.
- Place the first dough ball on a generously greased working surface, and cover your hands with olive oil. Gently flatten the ball to spread the dough from the center outward, forming a very, very thin circle.
- Rub the flattened dough with a bit of olive oil and sprinkle some semolina over the top. Fold the dough into thirds to form a rectangle, and repeat the same step with the oil and semolina mixture. Fold the rectangle into a square, sprinkling the oil and semolina mixture a third time.
- Oil your hands again and pat the squared dough to flatten it. Meanwhile, preheat a griddle, cast iron, or crepe skillet on medium heat for a few minutes.
- Transfer the flattened square to the hot skillet and cook on each side for 1-2 minutes, turning it a few times until golden brown. Continue through the remaining dough balls; 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. Top your Msemmen with chopped pecans, and enjoy it with a cup of fresh mint tea! Yum!
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! Perfection!