Basic Msemen Recipe Square Moroccan Pancakes
Msemen, or Moroccan square pancakes, are a beloved part of Moroccan cuisine. They are a labor of love, but the result is a delicious, flaky bread that is well worth the effort. The process involves kneading a simple dough of flour, semolina, salt, and water until it is soft and elastic. The dough is then divided into balls, which are generously oiled and flattened into a paper-thin sheet. Through a series of careful folds and a dusting of semolina, layers are created, giving the msemen its distinctive flaky texture. Finally, they are cooked on a griddle until golden brown and puffed up.
Equipment
- Stand mixer with a dough hook) (optional, but highly recommended for kneading
- Large, smooth, and clean work surface (e.g., a countertop or a large plastic tray)
- Non-stick pan or griddle
- Small bowl for oil and butter
Ingredients
For Folding the Msemen
- 1 cup vegetable oil - (more if needed)
- 1/2 cup fine semolina - (can use coarser caliber if you like)
- 1/4 cup very soft unsalted butter - (more if needed)
EQUIPMENT
- Extra large mixing bowl
- Stand mixer
- Double griddle
Instructions
- IngredientsThe Dough: In a large mixing bowl, combine the all-purpose flour, fine semolina flour, and salt. If using, add the instant dry yeast. Gradually add the lukewarm water, mixing with your hands until a cohesive dough forms.
- Knead the Dough: Transfer the dough to a clean, lightly floured or oiled work surface. Knead the dough for at least 15 minutes by hand until it is smooth, soft, and very elastic. Alternatively, use a stand mixer with a dough hook and knead for 8-10 minutes on medium speed. The dough should be soft but not sticky.
- Rest the Dough Balls: Lightly grease your hands and a baking sheet or a large tray. Divide the dough into 8-10 equal-sized balls, about the size of a golf ball. Place them on the oiled surface, lightly brush each ball with a little oil, and cover loosely with plastic wrap. Let the dough rest for at least 30 minutes, or up to an hour, to allow the gluten to relax.
- Prepare the Folding Mixture: In a small bowl, combine the vegetable oil and the softened or melted unsalted butter. This mixture will be used to oil your hands and the work surface during the shaping process.
- Shape the Msemen: Generously oil your work surface and your hands with the oil-butter mixture. Take one dough ball and flatten it with the palm of your hand into a very thin, almost translucent square or circle. The dough should be so thin that you can see the surface beneath it. Don't worry if it tears a little; the layers will hide it.
- Fold the Layers: Once the dough is thin, drizzle a little of the oil-butter mixture over the surface and sprinkle with a little of the extra fine semolina flour. This is the key to the flaky layers. Fold the dough into a square:Fold the top third down to the center.Fold the bottom third up to overlap the first fold, creating a long rectangle.Fold the right side over the center.Fold the left side over to meet the first fold, creating a small square.Place the finished square on an oiled surface and cover. Repeat this process for the remaining dough balls.
- Cook the Msemen: Heat a non-stick pan or a griddle over medium heat. Take the first msemen square you folded and gently flatten it with your hands to a larger square, about 1/4-inch thick. Be careful not to press out all the air. Place the msemen on the hot pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Flip several times to ensure even cooking and puffing.
- Serve: Transfer the cooked msemen to a plate. They are best served warm, either on their own or with a drizzle of honey, a dollop of jam, or a pat of butter.
Notes
- Patience is Key: The most crucial part of this recipe is the kneading and resting of the dough. A well-kneaded, relaxed dough is essential for stretching it into a thin sheet without tearing.
- Adjusting Consistency: If your dough feels too sticky after kneading, add a tablespoon of flour at a time. If it's too dry, add a little more water.
- Alternative Fillings: While this recipe is for basic msemen, you can easily turn them into a savory snack by adding a filling of spiced onions and ground meat, or a sweet treat with a sprinkle of sugar and cinnamon before folding.
- Freezing: Msemen can be made in a large batch and frozen for later. Once they are fully cooked and cooled, stack them with parchment paper in between and place them in a freezer-safe bag. Reheat them on a pan or in the microwave.
Nutrition
Calories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 400mgPotassium: 100mgFiber: 3gSugar: 1gVitamin A: 150IUCalcium: 30mgIron: 2mg
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