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Msemen (Moroccan Flatbread)
Flaky, square Moroccan flatbread made with layers of semolina pastry — pan-fried until golden. Oiling your hands well before stretching the dough into a thin square lets it stretch without tearing, ready to fold into its signature layers.
Ingredients
Instructions
Mix flour, semolina, salt, yeast and sugar.
Add water gradually and knead 10 minutes until smooth.
Rest 30 minutes.
Divide into balls. Flatten, oil hands and stretch each into a thin square.
Fold in thirds both ways to a layered square.
Pan-fry in oil and butter on medium heat 3–4 minutes per side.
Serve with honey and amlou (almond butter).
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
