Msemen (Moroccan Layered Flatbreads)

Ingredients

• •2 cups all-purpose flour
• •1/2 cup semolina flour (fine)
• •1 tsp instant yeast
• •1 tsp salt
• •1 tsp sugar
• •3/4 cup warm water
• •3 tbsp vegetable oil
• •4 tbsp butter, softened
• •3 tbsp extra semolina
• •for serving honey
• •for serving butter

Directions

1. 1Combine all-purpose flour, semolina, yeast, salt, and sugar in a large bowl; add warm water and vegetable oil and knead 8 minutes until smooth and elastic.
2. 2Divide dough into 8 equal balls, coat lightly in oil, cover and rest 20 minutes.
3. 3Mix softened butter with 3 tbsp semolina to make a spreadable paste.
4. 4On an oiled surface, flatten one dough ball into a very thin rectangle, spread a thin layer of butter-semolina paste over the surface, then fold into thirds lengthwise and thirds again to make a small square.
5. 5Gently flatten each square to about 1/4-inch thickness with your palm.
6. 6Heat a dry skillet or griddle over medium heat; cook each msemen 3–4 minutes per side until golden brown with dark spots.
7. 7Serve hot with honey and extra butter alongside mint tea.

💡 Fine semolina (also called semolina flour) is sold at most Loblaws, Metro, and bulk food stores; regular all-purpose flour can substitute for the semolina portion, but the texture will be slightly less crispy. Msemen reheat beautifully in a dry pan.

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