Cookbook:Msemen

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Msemen is a cherished Moroccan treat, a traditional flatbread crafted from a delightful blend of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is skillfully kneaded until it attains a smooth texture. Subsequently, portions of the dough are flattened and shaped into squares, allowing for the option of stuffing them with a variety of delectable fillings such as meats, vegetables, or enjoying them plain. Msemen, known for its flaky and crispy nature, resembles a Moroccan pancake (Rghaif) or flatbread, and it pairs exquisitely with a cup of coffee or tea. It comes as no surprise that Msemen is adored by many as a beloved and flavorful treat.

Msemen
Servings	2
Time	1 hour
Difficulty

Equipment

• mixer
• mixing bowl (extra large)
• griddle

Ingredients

• fine semolina
• salt
• sugar
• white flour
• dry yeast
• warm water

ingredients when folding the Msemen

• vegetable oil
• fine semolina
• very soft unsalted butter

Preparation

Make the Msemen Dough

1. In a large bowl, combine the dry ingredients. Add water to the mixture and thoroughly combine until a dough is formed.
2. Knead the dough by hand or use a mixer with a dough hook until it reaches a smooth, soft, and elastic consistency. Ensure that the dough is not sticky. Adjust the amount of water or flour as necessary to achieve the desired texture.
3. Divide the dough into small balls, approximately the size of small plums. Make sure the balls have smooth tops and sides. Place the dough balls on an oiled tray, loosely cover them with plastic wrap, and allow them to rest for 10 to 15 minutes.
4. While the dough is resting, set up your work area. Choose a large, flat surface for spreading and folding the dough. Arrange bowls containing vegetable oil, semolina, and softened butter within easy reach. Place a griddle or a large frying pan on the stove, ready to be heated.

Shape the Msemen

1. Prepare your work surface and hands by generously coating them with oil. Take a ball of dough and dip it in the oil, then place it in the center of your work area. Using a gentle touch and swift sweeping motion, spread the dough from the center outward, aiming to create a thin, somewhat irregular circular shape. Reapply oil to your hands as needed to prevent sticking.
2. Once the dough is spread out, dot it with butter and sprinkle it with semolina. Fold the dough into thirds, similar to folding a letter, to form an elongated rectangle. Dot the folded dough with butter once again, sprinkle it with semolina, and fold it into thirds once more to create a square shape.
3. Transfer the folded dough to the oiled tray and repeat the process with the remaining balls of dough. Keep track of the order in which you folded the squares for easier handling and cooking.

Cooking the Msemen

1. Preheat your griddle or frying pan over medium heat until it becomes hot. Beginning with the first folded msemen, place a square of dough on your oiled work surface. Oil your hands and firmly pat the dough, flattening it to double its original size.
2. Transfer the flattened square to the hot griddle and cook it, turning it several times, until it is thoroughly cooked, crispy on the outside, and golden in color. Once cooked, move it to a cooling rack.
3. Repeat this process with the remaining squares, working with them in the same order in which they were folded. If your pan or griddle allows, you can flatten and cook several msemen at a time.
4. After each msemen has cooled for a minute or two, hold it from opposite ends and gently flex it back and forth for a few seconds, employing a see-saw motion. This step aids in separating the layers within the pastry.
5. Serve the msemen immediately, or let it cool completely before freezing for later enjoyment.

NOTES

• You have the flexibility to make msemen in varying sizes, depending on your preference. However, I find it preferable to keep them small, as described in the following instructions.
• If you do not have a double griddle, you can use two or three frying pans placed on different burners. This allows for more efficient cooking.
• Instead of using solely vegetable oil, you have the option to use a combination of oil and melted butter. This variation can add an extra layer of flavor to the msemen.