Msemen Recipe (Moroccan Pancakes)
Discover the authentic Moroccan msemen recipe, a deliciously flaky and buttery layered flatbread often enjoyed for breakfast, tea time, or special occasions like Ramadan and Eid. These Moroccan pancakes are crisp on the outside, soft on the inside, and perfect with honey, butter, or cheese. Plus, they freeze beautifully for up to a month, making them a great make-ahead treat for busy mornings or festive gatherings.
Servings: 20 pancake
Ingredients
Dough
- 3 ½ cup all-purpose flour
- ½ cup fine semolina
- 1 1/2 tsp salt
- 1/2 tbsp granulated sugar
- 1/4 tsp dry yeast
- 1 1/2 cup warm water more if needed
Filling
- 1/4 cup butter melted
- 1/2 cup fine semolina
Spreading
- 1 1/2 cup vegetable oil
Instructions
- In a large mixing bowl or stand mixer, mix the flour, semolina, and salt. Make a well in the middle.
- Add in the middle the sugar with yeast, and 1/2 cup of water. Let them sit for 5 minutes.
- Gradually add the remaining warm water while kneading until you get a soft, and elastic dough.
- Let the dough rest for a few minutes, then divide it into small plum-sized balls. Lightly coat them with oil and place them on an oiled tray.
- Cover loosely with plastic wrap and let them rest for 5 to 10 minutes.
- Grease your countertop or large flat tray with vegetable oil.
- Take one dough ball, dip it in oil, and place it on the work surface.
- Using your fingertips, spread it outward into a paper-thin round or oval shape (about 10-12 inches wide). Keep your hands oiled.
- Coat the surface with butter and sprinkle a little bit of semolina evenly.
- Fold into thirds like a letter to form a long rectangle.
- Again, dot with butter and semolina, then fold the rectangle into a square. Repeat with all dough balls, keeping track of the folding order.
- Preheat a griddle or non-stick pan over medium heat.
- Take the first folded square, place it on an oiled surface, and gently press it to double its original size.
- Transfer it to the hot pan and cook for 2-3 minutes per side, flipping multiple times until golden brown.
- Repeat the process with the remaning dough balls.
- Server your msemen hot with honey and olive oil or cheese spread, or store it in the fridge for up to 1 month.