Equipment
Ingredients
Dough
- 350 g all-purpose flour, sifted
- 100 g fine semolina
- 5 g granulated sugar
- 7 g fine sea salt
- 1 g instant yeast
- 280 ml warm water, approx 35°C
Lamination Mixture
- 60 ml vegetable oil
- 80 g unsalted butter, very soft or melted
- 40 g fine semolina
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 363 kcal
- Protein
- 7 g
- Carbohydrates
- 47 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 345 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 22 mg
- Potassium
- 106 mg
- Calcium
- 14 mg
- Iron
- 1.1 mg
- Magnesium
- 27 mg
- Phosphorus
- 95 mg
- Zinc
- 0.7 mg
- Vitamin A
- 68 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.1 mg
- Folate
- 35 mcg
- Water
- 43 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the all-purpose flour, 100g fine semolina, sugar, salt, and instant yeast. Make a well in the center.
Gradually pour in warm water while mixing with your hand or a wooden spoon until a shaggy dough forms. You may not need all the water, or you may need a splash more.
Transfer dough to a work surface and knead vigorously for 10 minutes. The dough must be smooth, soft, and slightly tacky but not sticky.
Divide the dough into 8 equal balls (approx 90g each). Coat each ball generously with vegetable oil, place on a tray, cover with plastic wrap, and let rest for 15 minutes.
Oil your work surface. Take one dough ball and flatten it with your hands, stretching it outwards until it is paper-thin and translucent. Do not worry about small holes.
Brush the flattened sheet with soft butter and sprinkle lightly with the extra fine semolina. Fold the top third down to the center, and the bottom third up (like a letter). Repeat butter and semolina on the strip, then fold the right side in and left side over to form a square.
Repeat with remaining balls. Let the formed squares rest on an oiled surface for another 10-15 minutes.
Preheat a heavy skillet or griddle over medium heat (approx 190°C/375°F). Take a rested square and flatten it with your hand to double its size, maintaining the square shape.
Place the msemen in the hot pan. Cook for about 2-3 minutes on the first side until golden brown spots appear, then flip.
Cook the second side for another 2-3 minutes. Flip a few more times to ensure even cooking and puffing. Remove to a cooling rack.
Chef's Notes
- The secret to layers is the 'semolina sprinkle' between the folds; this creates a physical barrier that prevents the dough layers from fusing completely.
- Use oil for the work surface (it slides better) and butter for the inside layers (better flavor).
- Serve traditionally with a mixture of warm honey and melted butter.
- If using a stand mixer, knead with the dough hook on speed 2 for 8 minutes.
Storage
Refrigerator: 3 days — Store in an airtight container or ziplock bag.
Freezer: 2 months — Freeze separated by parchment paper. Reheat directly from frozen.
Reheating: Reheat in a dry pan over medium heat until crispy again, or in a toaster oven.
Troubleshooting
Dough snaps back and won't stretch
Cause: Gluten is too tight
Fix: Cover the dough and let it rest for another 10-15 minutes before trying again
Prevention: Knead thoroughly and allow adequate resting time
Bread is tough or hard after cooking
Cause: Cooked too long on low heat or dough was too dry
Fix: Eat immediately while warm or reheat in microwave to soften
Prevention: Ensure dough is soft/hydrated and cook on medium-high heat to crisp quickly without drying out
Cultural Context
Msemen (also known as Rghaif) is a staple of the Maghreb region. Often served for breakfast or 'Gouter' (afternoon tea), it showcases the region's historical mastery of wheat and semolina processing. It is ubiquitous in Moroccan street food stalls and home kitchens alike.
