msemmen recipe

msemmen, where have you been?? ::::

My favorite chewy flatbread, I’ve finally found you! *kiss*

msemmen recipe
Recipe type: bread
Cuisine: moroccan
Prep time: 
Total time: 
So many flatbreads out there in the world, and this has my favorite texture or chewy and flakiness.
  • 440 g (3½ cups) bread flour
  • 70 g semolina
  • 2 teaspoons salt
  • 1½ cups water
  • more semolina and olive oil for kneading/folding
  1. Mix flour, semolina, and salt. Add warm water to make a soft dough.
  2. Knead 10 min until smooth and elastic ball forms.
  3. Divide into about golf ball sized balls, placing on large plate and cover with towel. Rest for 30 minutes.
  4. Flatten each ball on an oiled surface, so that the dough is a very thin circle. Brush with oil (if needing more) and sprinkle with semolina.
  5. Fold left then right of circle to center, sprinkling each flap with some more semolina. Then fold top down to middle, then the bottom to cover that flap, so you have made a square.
  6. Flatten this slightly but don't overwork. You want to keep the layers intact to help give the bread its wonderful flakiness.
  7. Heat an iron cast pan on medium heat, add oil and heat, and cook each side of flatbreads about 2-3 minutes, watching carefully to prevent burning. I sprinkle with salt when just off the pan.
  8. Serve with savory dips or slathered with honey.
  9. Freeze leftovers for up to one month, wrapped well in foil.


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