Msemen

Moroccan square layered pancakes: a yeasted flour-and-semolina dough spread paper-thin with oiled hands, folded in thirds twice with butter and semolina, and griddled until crisp.

Untested: not yet made in this kitchen. It is here for the Flatbreads section and is adapted from the source named in the Notes.

Ingredients

Dough

• 3½ cups all-purpose or bread flour
• ½ cup fine semolina or durum flour
• 2 teaspoons sugar
• 2 teaspoons salt
• ¼ teaspoon dry yeast (less in very warm weather)
• 1½ cups warm (not hot) water

For folding

• 1 cup vegetable oil, or more as needed
• ½ cup fine semolina
• ¼ cup very soft unsalted butter, or more as needed

Directions

1. Dough. Mix the dry ingredients, add the water, and knead by hand or with a dough hook until very smooth, soft, elastic and not sticky.
2. Balls. Divide into balls the size of a small plum, with smooth tops. Set on an oiled tray, loosely covered, and rest 10–15 minutes.
3. Set up bowls of oil, semolina and butter. Oil the work surface and your hands generously.
4. Spread. Dip a ball in oil and spread it outward with quick, light sweeps of your hands into a paper-thin rough circle.
5. Fold. Dot with butter and sprinkle with semolina. Fold into thirds to make a long rectangle. Dot and sprinkle again and fold into thirds again to make a square. Repeat with the rest, keeping track of the order.
6. Heat a griddle or large frying pan over medium until quite hot.
7. Cook. Starting with the first square you folded, pat it out on the oiled surface to double its size. Cook, turning several times, until cooked through, crisp and golden. Move to a rack. After a minute or two, flex each one back and forth to separate the layers.

Notes

Source Adapted from Christine Benlafquih, “Moroccan Msemen,” Taste of Maroc. The source gives cup measures only.

Serving Traditionally dipped in equal parts butter and honey, heated just until bubbling, with mint tea.

Keeping Freezes well. Reheat from frozen in a pan over medium-low, or on the rack of a 350 °F oven.

The Flatbreads section of the Breads pages on the Food site covers the history, the science and the griddles.