Msemen – Moroccan Flaky Square Pancakes

Ingredients:

Preparation mode:

👉 Msemen (also called rghaif) are Morocco’s favourite breakfast breads: square, flaky pancakes made by stretching dough very thin, folding it with butter and semolina, and cooking it on a hot pan. Served warm with honey and butter and a glass of mint tea.

They look tricky but the folding becomes easy after the first two or three.

How to Make Msemen

1. Make the dough. Mix the flour, semolina, salt, sugar and yeast. Add warm water gradually and knead for 8–10 minutes into a very soft, smooth dough.
2. Divide. Oil your hands and divide the dough into 8 balls. Coat them in oil, cover and rest for 15 minutes.
3. Stretch. Oil the work surface. Flatten a ball with oiled fingers and stretch it into a very thin, almost see-through circle.
4. Fold. Brush with melted butter and sprinkle with semolina. Fold the top and bottom thirds to the middle, then the sides, to make a square. Repeat with all balls and rest for 10 minutes.
5. Flatten. Press each square out with oiled hands until it is about twice the size.
6. Cook. Cook in a hot, dry frying pan for 2–3 minutes per side until golden and flaky. Serve warm with honey and butter.

👉 More from Morocco: Harira – Moroccan Tomato, Lentil and Chickpea Soup

Footnotes:

Stuffed msemen: fill with sautéed onion, peppers and spices before folding for a savoury version.

Freezing: cook, cool and freeze with baking paper between them; reheat in a dry pan.