Flaky Moroccan flatbreads, crispy on the edges and soft in the center, served warm with honey. A simple and generous classic for breakfast or an afternoon snack.
Ingredients
- 250 g T55 wheat flour
- 250 g Fine durum wheat semolina
- 300 ml Warm water
- 1 tsp Fine salt
- 80 ml Sunflower oil
- 60 g Unsalted butter
- 120 g Liquid honey
Method
- Mix the flour, fine semolina, and salt in a large bowl, then gradually pour in the warm water while working it by hand until you get a smooth, soft, but non-sticky dough.
- Knead the dough on the work surface for about ten minutes, until it becomes smooth, elastic, and slightly resists under the palm of your hand.
- Lightly coat the dough with oil, cover it, and let it rest for about twenty minutes, until it relaxes and stretches more easily.
- Gently melt the butter, then mix it with the oil in a bowl; keep this mixture close at hand to oil your fingers, the work surface, and the folds.
- Divide the dough into even balls with oiled hands, cover them, and let them rest for another ten minutes or so, until their surface is soft and satiny.
- Stretch a ball on an oiled surface into a very thin sheet, almost translucent in places, pushing from the center to the edges with oiled fingers.
- Brush the sheet with the butter and oil mixture, sprinkle lightly with fine semolina, then fold the edges toward the center to form a layered square; let it rest while shaping the other squares.
- Gently flatten each square with oiled fingers, then cook it in a hot skillet over medium heat, flipping it until both sides are golden, speckled, and crispy.
- Gently heat the honey to make it runny, then drizzle it over the still-warm msemen just before serving, so they stay glossy, soft, and slightly crispy.
Nutrition
Per serving
- Energy
- 840.1 kcal
- Protein
- 13.29 g
- Carbohydrate
- 119.49 g
- Fat
- 33.56 g
- Fibre
- 3.98 g
- Calcium
- 30.03 mg
- Iron
- 1.27 mg
- Magnesium
- 35.03 mg
