Msemmen
4 servings
60 minutes
Msemmen is a traditional Moroccan layered pancake that is soft and crispy with thin layers infused with the aroma of butter. Its origins date back centuries when Berber peoples created unique recipes from simple ingredients. This type of bread is distinguished by its tenderness and rich flavor due to the combination of wheat and coconut flour, as well as the addition of semolina. Msemmen is often served with honey, jam, or traditional mint tea, creating a harmonious balance of sweetness and richness. The secret to its preparation lies in the careful kneading of the dough and proper folding, which gives it a characteristic flaky texture. This bread not only enhances breakfast but also complements main dishes beautifully.
1
Mix the dry ingredients: wheat flour and coconut flour, salt.
- Wheat flour: 2 glasss
- Coconut flour: 0.5 glass
- Salt: 1 teaspoon
2
Add warm water with milk, sugar, and yeast. Knead the dough until an elastic ball forms. If necessary, add a little more water (if the dough is too dry and crumbles) or flour (if the dough is too liquid or sticky). Let the dough rest for 15-20 minutes.
- Water: 1 glass
- Milk: 2 tablespoons
- Sugar: 1 tablespoon
- Dry yeast: 1 teaspoon
- Wheat flour: 2 glasss
- Coconut flour: 0.5 glass
3
Prepare the work surface on the table by placing three plates for dipping fingers: with vegetable oil, semolina, and flour.
- Sunflower oil: 1 glass
- Semolina: 1 glass
- Wheat flour: 2 glasss
4
Knead the dough and divide it into 6 equal parts.
5
Take one part of the dough and roll it out as thinly as possible into a square or circle shape. Grease the top surface with butter, sprinkle with semolina (no more than a tablespoon), fold like an envelope, grease with butter and sprinkle the parts that are not greased with semolina. Repeat the procedure with all parts of the dough.
- Butter: to taste
- Semolina: 1 glass
6
Then either roll out the dough and fry it in a preheated pan over low heat until golden brown on both sides, or repeat the procedure of rolling and folding the envelope once more and then fry it. What does repeating the procedure give? The dough will be flakier and more tender.
- Butter: to taste
7
Once all the msemmen are fried, stack them up (you can brush with butter), cover with a plate, and let rest for 10 minutes.
- Butter: to taste
8
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