Msemen Flatbread

Crispy, buttery layers define this Moroccan flatbread, achieved through a simple fold-and-roll technique that creates golden, flaky sheets perfect for dipping into tagines or enjoying alongside breakfast. The combination of semolina and all-purpose flour delivers a delicate texture, while generous butter infusion makes each bite richly satisfying. Make this when you want an impressive bread that's easier than it looks and guaranteed to wow at any table.

Instructions

In a large bowl, combine all-purpose flour, semolina flour, salt, sugar, and instant yeast. Mix well to distribute the yeast evenly.

Gradually add warm water while mixing with your hands until a soft, slightly sticky dough forms. Knead the dough for 8-10 minutes until smooth and elastic.

Divide the dough into 8 equal portions and roll each into a smooth ball. Place on an oiled baking sheet, brush generously with the melted butter and oil mixture, cover with plastic wrap, and let rest for 30 minutes.

Combine the melted butter and vegetable oil in a small bowl. Generously oil your work surface and hands.

Take one dough ball and press it flat with your palms. Using your fingertips, stretch and pull the dough from the center outward into a paper-thin square, approximately 10-12 inches. The dough should be almost transparent.

Brush the stretched dough generously with the butter-oil mixture. Fold the left and right edges toward the center to form a rectangle, then fold the top and bottom edges to create a square pocket. Press gently to seal.

Heat a large non-stick skillet or griddle over medium heat. Place the folded msemen on the dry pan and cook for 2-3 minutes per side until golden brown and crispy, pressing gently with a spatula.

Transfer to a plate and keep warm while cooking the remaining flatbreads. Serve immediately while still warm and flaky.

Msemen Flatbread

Ingredients

Instructions