Documented recipe

Moroccan msemen

A square, flaky Moroccan flatbread made with flour, semolina and thinly stretched, folded layers of dough. Makes 6.

This version of msemen combines wheat flour and fine semolina. The dough is stretched very thin, folded into squares and cooked in a pan until golden. Enjoy it freshly made, plain or with honey.

Total time95 min
DifficultyIntermediate
servings6
Moroccan msemen
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Hydrate the yeast

    Mix the dried baker’s yeast with 25 ml of the warm water and leave it to rest for 10 minutes.

    10 min
  2. 02

    Make and knead the dough

    Mix the wheat flour, extra-fine semolina, salt and sugar. Add the hydrated yeast and the remaining water gradually. Knead until the dough is soft and no longer sticky.

  3. 03

    Rest the dough

    Cover the dough and leave it to rest at room temperature for 15 minutes.

    15 min
  4. 04

    Divide and rest the portions

    Divide the dough into 6 equal portions and shape them into balls. Mix the melted butter with the oil; use some of the mixture to lightly coat the balls. Cover and rest them for 15 to 20 minutes.

    20 min
  5. 05

    Stretch and fold

    With your hands and work surface lightly coated with the butter and oil mixture, stretch each ball from the center outward until the dough is very thin. Fold the edges toward the center to form a square, lightly brushing each fold with the mixture. Cover the squares and rest them for 15 minutes.

    15 min
  6. 06

    Flatten and cook

    Gently flatten each square. Heat a pan over medium heat and lightly coat it with the butter and oil mixture. Cook the msemen for 5 minutes on each side, turning them once.

    10 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  2. Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
  3. Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
  4. Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
  5. - YouTube www.youtube.com/watch?v=gxUYTy3KZgc
  6. PAN MSEMEN, la crep marroquí - BonsFocs bonsfocs.com/pan-msemen-la-crep-marroqui/
  7. Msemen marroquí: recetas auténticas y deliciosas cookpad.com/es/buscar/receta%20msemen%20marroqui
  8. Operación Pastelito:: Msemen o rghayef ( crepes marroquies hojaldrados) con miel y mantequilla operacionpastelitos.blogspot.com/2013/05/msemen-o-rghayef-crepes-marroquies.html
  9. PAN MARROQUÍ HOJALDRADO Msemen Receta Fácil y Rápida - Recetas deliciosas www.gzrecipes.com/es/atavolacontea/pan-marroqui-hojaldrado-msemen-receta-facil-y-rapida/
  10. Receta de msemen, crepes hojaldrados marroquíes www.petitchef.es/recetas/merienda/msemen-los-crepes-hojaldrados-marroquies-perfectos-para-el…
  11. Msemen: origen, ingredientes y alérgenos www.menuella.com/es/food-wiki/msemen
  12. Msemen, el crep callejero y popular de Marruecos - Rutas por Marruecos Alí www.rutaspormarruecosali.com/msemen-el-crep-callejero-popular-de-marruecos/
  13. Msemen: el pan marroquí doblado que desayuna Marruecos | Nomadiq Magazine nomadiqmagazine.com/gastronomia/platos/msemen
  14. - YouTube www.youtube.com/watch?v=ir3pXZ8tkfs

State: Published after documentary validation; no “Tested” label is shown.

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