Description
Msemen is a traditional North African flatbread known for its flaky, layered texture and rich buttery flavor. This recipe combines all-purpose flour and fine semolina with active yeast to create a soft, elastic dough that is carefully folded with butter and semolina, then pan-fried to a golden perfection. Served warm with a luscious honey butter drizzle, msemen makes for a delightful breakfast or snack.
Ingredients
For the Dough
- 1/2 teaspoon active dry yeast
- 1 1/2 cups (355 milliliters) lukewarm water (105-115˚F / 40-46˚C)
- 3 cups (375 grams) all-purpose flour
- 1 cup (175 grams) fine semolina
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- Vegetable oil (for greasing work station and hands)
For Assembling and Cooking
- 1/4 cup (60 grams) unsalted butter (softened at room temperature, for greasing the bread)
- 1/2 cup (88 grams) fine semolina (for dusting)
- Vegetable oil (for greasing skillet)
For Honey Butter
- 1/2 cup (180 grams) honey
- 1/4 cup (60 grams) unsalted butter
Instructions
- Activate Yeast: Sprinkle the active dry yeast over lukewarm water and stir gently. Let it sit until it becomes frothy, approximately 10 minutes, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the all-purpose flour, fine semolina, granulated sugar, and salt thoroughly.
- Combine Dough: Gradually add the frothy yeast mixture into the dry ingredients while mixing. Adjust by adding water if dough is too crumbly or flour if too sticky, until a cohesive dough forms.
- Knead Dough: Knead the dough until it becomes elastic and smooth. Then divide the dough into 10 equal portions, shape each piece into a ball, cover them, and allow to rest for 15 minutes.
- Prepare Dough for Layering: Oil your work surface and hands generously. Flatten each dough ball into a thin square that is almost translucent. If sticking occurs, apply more oil to the surface.
- Add Butter and Semolina: Spread a thin layer of softened butter over the flattened dough and sprinkle fine semolina on top. Fold the dough into thirds lengthwise forming a long rectangle. Continue to layer with butter and semolina as you fold right and left sides inward, forming a compact square. Repeat with all pieces, then cover and rest for another 15 minutes.
- Heat Skillet: Grease a large skillet lightly with vegetable oil and heat it over medium-low heat, preparing it for cooking the flatbreads.
- Cook Flatbreads: Gently flatten each folded square with oiled hands into a thin square flatbread. Place each on the hot skillet and cook until golden brown on one side, then flip and cook the other side until golden and cooked through. Adjust heat between medium and low as necessary and add more oil to the skillet as needed.
- Make Honey Butter: While cooking the flatbreads, combine honey and butter in a small saucepan over medium heat. Stir frequently until butter melts and the mixture is smooth. Keep warm on low heat until serving.
- Serve: Serve the msemen warm, drizzled generously with the warm honey butter. They are best enjoyed fresh but can be reheated briefly in a skillet.
Notes
- The water temperature is crucial for activating yeast; ensure it is warm but not hot to prevent killing the yeast.
- Use vegetable oil liberally when shaping the dough to prevent sticking and achieve thin layers.
- Adjust skillet heat as needed to avoid burning the flatbreads; medium-low heat works best.
- Msemen can be stored and reheated in a skillet for a brief time to regain crispness before serving.
- For extra flavor, you can add a pinch of ground anise or cinnamon to the dough if desired.
