Flaky Moroccan Msemen Flatbread
A traditional Moroccan layered flatbread known for its flaky, buttery texture, perfect for breakfast, snacks, or a sweet treat. This easy homemade recipe creates golden, crisp layers with simple pantry ingredients.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 flatbreads 1x
- Category: Breakfast, Snack
- Cuisine: Moroccan
Ingredients
- 2 cups (250g) all-purpose flour
- ½ cup (70g) fine semolina
- about 1 cup (240ml) warm water
- 1 tsp salt
- ¼ cup (60ml) vegetable oil, plus extra for folding and cooking
- 2 tbsp melted butter (or coconut oil/vegan margarine for vegan option)
Instructions
- In a large bowl, whisk together all-purpose flour, fine semolina, and salt.
- Gradually pour in warm water while stirring with your hand or a wooden spoon to form a rough dough. Add water slowly until dough is soft but not sticky.
- Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if dough is too sticky.
- Cover dough with a damp towel and let rest for 30 minutes.
- Divide dough into 8 equal balls. Lightly oil your work surface and rolling pin.
- Roll each ball into a thin, almost translucent circle about 8 inches (20 cm) in diameter.
- Brush the surface of the rolled dough with melted butter or oil.
- Fold the dough into thirds like a letter, then fold again to form a square to create layers.
- Heat a non-stick or cast iron skillet over medium heat.
- Cook each folded piece for 2-3 minutes per side until golden brown and crisp, adjusting heat as needed.
- Place cooked msemen on a plate and cover with a clean towel to keep warm while cooking remaining pieces.
Notes
Roll dough thin but not paper-thin to avoid tearing. Brush layers generously with melted butter or oil for flakiness. Cook on medium heat to prevent burning. Use a heavy skillet like cast iron for even cooking. Let dough rest to relax gluten for easier rolling. For vegan option, substitute melted butter with coconut oil or vegan margarine. For gluten-free, use gluten-free flour blend with xanthan gum but texture will differ.
Nutrition
- Serving Size: 1 flatbread (approx.
- Calories: 235
- Sodium: 300
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: Moroccan flatbread, msemen, flaky flatbread, homemade flatbread, layered bread, breakfast bread, snack, easy flatbread