Msemen — Moroccan Folded Flatbread

Shopping list

• 400 g plain flour

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• 100 g fine semolina

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• 1 tsp caster sugar

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• 1 tsp sea salt

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• 1 tsp fast-action dried yeast

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• 300 ml warm water — approximately

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• 4 tbsp vegetable oil — for the dough

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• 100 g melted butter — for brushing

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• 50 g extra semolina — for sprinkling

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Step by step

1. 1

   In a large mixing bowl, combine the plain flour, semolina, caster sugar, sea salt, and yeast.

2. 2

   Gradually add the warm water and 2 tablespoons of vegetable oil, mixing with your hands until a soft, slightly sticky dough forms. You may not need all the water.

3. 3

   Knead the dough on a lightly oiled surface for 8– 10 minutes until smooth and elastic.

4. 4

   Divide the dough into 8 equal portions and shape each into a smooth ball. Cover with a damp tea towel and let rest for 10 minutes.

5. 5

   Oil your work surface and hands generously. Take one dough ball and flatten it with your fingertips, stretching gently from the centre outwards to form a very thin, almost translucent round about 25 cm in diameter.

6. 6

   Brush the round generously with melted butter and sprinkle lightly with extra semolina.

7. 7

   Fold the round into thirds like a letter, then fold in thirds again to form a small square parcel. Repeat with the remaining dough balls.

8. 8

   Let the folded parcels rest for 5 minutes, then gently flatten each one with your palm or a rolling pin to about 12 cm square and 3–4 mm thick.

9. 9

   Heat a dry heavy-based frying pan or griddle over medium heat. Cook each msemen for 2– 3 minutes per side, pressing gently with a spatula, until golden brown with crispy edges and cooked through.

10. 10

    Serve warm with honey, jam, or a savoury filling of your choice.