Morrocan Msemen

Moroccan Msemen (also spelled msammen or rghaif) is a traditional North African flatbread, beloved for its flaky, layered texture and rich taste. It's typically served for breakfast or as a snack with honey, butter, or jam, and is especially popular during Ramadan. Moroccan Msemen Recipe Makes: 10 pieces Prep Time: 30 min (plus resting) Cook Time: 20 min Ingredients 2 cups fine semolina (or 1½ cups all-purpose flour + ½ cup fine semolina for texture) 2 cups all-purpose flour 1½ tsp salt 1 tsp sugar (optional) 1½ tsp dry yeast (optional, for slightly puffier msemen) 1½ cups warm water (more or less, as needed) ½ cup vegetable oil (for shaping and cooking) ¼ cup melted butter (for layering) Extra fine semolina (for sprinkling between layers) Instructions Make the Dough: Mix flour, semolina, salt, sugar, and yeast (if using). Gradually add warm water and knead until you get a smooth, elastic dough (about 10–15 minutes by hand or 8 minutes in a stand mixer). Divide into small balls (golf ball size), coat lightly with oil, and let rest covered for 20–30 minutes. Shape the Msemen: On a lightly oiled surface, take one ball and flatten it into a thin square. Brush with a mix of melted butter and oil. Sprinkle a little semolina on top. Fold the dough: bring one side to the center, then the other (left and right), then top and bottom — forming a square envelope. Let Rest: Let the folded square rest for 10 minutes before cooking to relax the dough. Cook: Heat a nonstick or cast-iron skillet over medium heat. Flatten each square slightly and cook on both sides until golden and crispy, flipping several times (about 3–4 minutes per side). Serve: Serve hot, with honey and melted butter, or jam and tea.