Moroccan Msemen Layered Flatbread

Name: Moroccan Msemen Layered Flatbread
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 cups (360 g) all-purpose flour, spooned into the cup and leveled; 1 cup (160 g) fine semolina; 1 tsp (3 g) instant yeast; 1 tbsp (12 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1⅓ cups (320 ml) water, lukewarm, about 100°F (38°C); ⅓ cup (80 ml) neutral oil such as sunflower or canola, for oiling the work surface, hands, and dough balls; 7 tbsp (100 g) unsalted butter, melted and slightly cooled; 3 tbsp (30 g) fine semolina, for sprinkling between layers

From the MyKitchenBank Kitchen

Msemen are flaky, buttery Moroccan flatbreads made by stretching a soft yeasted dough paper-thin, brushing it with butter and semolina, and folding it into a square. Griddled until golden and crisp at the edges with tender layers inside, they are perfect with honey, jam, or a cup of mint tea.

Prep: 45 min
Cook: 25 min
Wait: 45 min
Total: 1 hr 55 min
Makes: 8 flatbreads (about 5-inch / 13 cm squares)

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Ingredients

4 servings

For the dough
3 cups (360 g) all-purpose flour, spooned into the cup and leveled
1 cup (160 g) fine semolina
1 tsp (3 g) instant yeast
1 tbsp (12 g) granulated sugar
1½ tsp (9 g) fine sea salt
1⅓ cups (320 ml) water, lukewarm, about 100°F (38°C)
For shaping
⅓ cup (80 ml) neutral oil such as sunflower or canola, for oiling the work surface, hands, and dough balls
For layering and cooking
7 tbsp (100 g) unsalted butter, melted and slightly cooled
3 tbsp (30 g) fine semolina, for sprinkling between layers

Equipment (9)

Large mixing bowl
Stand mixer with dough hook (optional)
12-inch (30 cm) heavy skillet, cast-iron griddle, or nonstick pan
Pastry brush
Bench scraper or knife
Baking sheet or tray for resting the folded squares
Clean kitchen towel or plastic wrap
Wide spatula
Kitchen scale

Steps

Before you start

Read the timing: the dough rests 30 minutes after shaping and the folded squares rest another 15 minutes, so plan on about 2 hours in total.
Melt the butter and let it cool slightly so it is liquid but not hot. Hot butter makes the dough greasy and hard to stretch.
Use fine semolina (sometimes labeled semolina flour), not coarse. Coarse grains stay gritty in the finished bread.
Clear a smooth work surface about 2 feet (60 cm) square. The dough is stretched by hand on an oiled surface, not rolled with a pin.

1
Mix the dough
- In a large bowl whisk together the flour, 1 cup (160 g) semolina, yeast, sugar, and salt.
- Pour in the lukewarm water and stir with your hand or a wooden spoon until no dry flour remains and a shaggy, sticky dough forms, about 1 minute.
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Ready when: No dry flour remains and the dough looks shaggy and sticky.
Tip: Keep the water lukewarm. Water above 115°F (46°C) can damage the yeast.
2
Knead until smooth
- Knead on a lightly oiled surface for 10 minutes by hand, or 8 minutes in a stand mixer on medium-low speed.
- The dough should be soft, elastic, and slightly tacky.
- Oil your hands rather than adding flour, because extra flour makes the layers tough.
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Ready when: The dough is smooth and springs back slowly when poked, and it stretches into a thin, translucent sheet without tearing when a small piece is pulled.
Tip: The dough should feel softer than bread dough. If it feels stiff, knead in 1 tablespoon of water.
3
Portion and rest
- Divide the dough into 8 equal pieces of about 108 g each.
- Roll each into a smooth ball.
- Pour about 2 tablespoons of the oil into a shallow dish or tray, roll each ball in it to coat, and set them on the tray without touching.
- Cover with a towel and rest 30 minutes at room temperature.
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Ready when: The balls look puffy and feel very soft and relaxed.
Tip: Do not skip the oil coating. It keeps the balls from forming a dry skin.
4
Stretch and butter
- Generously oil a clean work surface and your hands.
- Take one ball and press it flat, then use your fingertips to pull and push it outward into a very thin rectangle roughly 10 x 14 inches (25 x 35 cm).
- It should be thin enough to see your fingers through.
- Brush the whole sheet with melted butter and sprinkle with about 1 teaspoon of the dusting semolina.
- Work with one piece at a time.
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Ready when: The sheet is thin and translucent, with only a few small holes.
Tip: Small tears are fine because the folding hides them. If the dough springs back, cover it and let it rest 5 minutes.
5
Fold into squares
- Fold the long sides of the buttered sheet toward the center in thirds, like a letter, to make a long strip about 3 inches (8 cm) wide.
- Brush the strip lightly with butter, then fold it in thirds again, from short end to short end, to make a small square.
- Place on a tray and cover.
- Repeat with the remaining balls, using about 1 tablespoon of butter per piece and saving about 1 tablespoon for cooking.
- Rest all the squares, covered, for 15 minutes.
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Ready when: Each square is plump with visible folded layers and feels soft.
Tip: Keep the squares covered. Uncovered dough dries out and cracks when flattened.
6
Preheat the pan
- Heat a 12-inch (30 cm) skillet or griddle over medium heat for 3 to 4 minutes.
- Do not add oil to the pan.
- The pan is hot enough when a few drops of water sizzle and evaporate in a second or two.
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Ready when: Water droplets sizzle and disappear almost immediately.
Tip: If the pan smokes, lower the heat. Too hot a pan browns the outside before the layers cook.
7
Flatten the squares
- Working with two squares at a time, press each one with your fingertips and palm into a flat 5-inch (13 cm) square, about 1/4 inch (6 mm) thick.
- Press gently so the layers stay intact, and turn the dough over once while pressing.
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Ready when: The square is an even 5-inch (13 cm) size and about 1/4 inch (6 mm) thick.
Tip: Dust your hands with a pinch of semolina if the dough sticks. Do not use a rolling pin.
8
Griddle until golden
- Lay two flattened squares in the hot pan.
- Cook 2 minutes, flip, and cook 2 minutes more, then flip once more and cook about 30 seconds.
- Brush the pan lightly with butter between batches if the bread looks dry.
- Repeat in 4 batches in total, 4 to 5 minutes each.
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Ready when: Both sides are deep golden with brown spots, the edges are crisp, and the bread puffs slightly.
Tip: Stack finished msemen under a towel so they stay soft while you cook the rest.
9
Fluff and serve
- While each msemen is still hot, hold it by the edges and clap or push the sides gently toward the center 2 to 3 times to loosen and separate the layers.
- Serve warm, brushed with any remaining butter.
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Ready when: The layers visibly separate and look flaky and ruffled.
Tip: Do this while the bread is hot, because as it cools the layers set.

Good to know

Tips

Oil your hands and surface generously. Flour changes the dough and keeps it from stretching thin.
If holes tear in the sheet, just fold over them. The multiple layers cover them.
For extra flaky layers, brush a little more butter between each fold.
Serve with honey, jam, or soft cheese, or stuff with a savory filling of onion and spices before folding.

Make ahead

Shape and fold the squares through step 5, stack them with parchment between each, wrap well, and refrigerate up to 24 hours. Bring to room temperature for 30 minutes before flattening and cooking. Cooked msemen can also be frozen (see storage).

Storage & reheating

Room temperature: covered, up to 1 day. Refrigerator: airtight, up to 3 days. Freezer: separate with parchment and freeze up to 2 months. Reheat in a dry skillet over medium heat for 1 to 2 minutes per side (from frozen, 2 to 3 minutes per side) until hot and crisp.

Substitutions

fine semolina → Additional all-purpose flour. The bread will be softer and less crisp-chewy; semolina gives the traditional texture.
unsalted butter → Ghee or clarified butter. Gives a richer flavor and cooks without browning too fast. Use the same weight.
neutral oil such as sunflower or canola → Melted butter or ghee for shaping. Adds flavor, but it burns faster, so keep the pan at medium heat.
instant yeast → Active dry yeast. Use 1 1/4 tsp (4 g), dissolved in the lukewarm water for 5 minutes before mixing.