Msemen (Moroccan Square Flatbread)

Msemen are square, flaky Moroccan flatbreads folded like a letter and pan-fried until crisp on the outside, soft and layered within. Eaten for breakfast with honey and butter, or savory with a dip, they’re a rare treat outside Moroccan homes and markets.

Ingredients

For the dough

• 2 cups fine semolina flour
• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/4 cups warm water, plus more as needed
• 1/2 cup melted butter or neutral oil, for laminating
• 1/4 cup fine semolina, for dusting while folding

Instructions

1. Make the dough
   Combine the semolina, flour, salt, and sugar in a bowl. Gradually add the warm water, kneading for 8-10 minutes, until smooth, soft, and slightly sticky. Cover and rest for 20 minutes.
2. Divide and stretch
   Divide the dough into 8 balls. Oil your hands and a work surface generously, then stretch each ball out into a thin, roughly square sheet, it should be thin enough to see your hand through.
3. Fold
   Brush the stretched dough with melted butter and dust with semolina. Fold the sides in toward the center, then fold top and bottom in to form a smaller square, brushing with butter between folds.
4. Cook
   Heat a dry, heavy skillet over medium heat. Gently flatten a folded square slightly and cook for 3-4 minutes per side, until golden and flaky, adding a little butter to the pan as needed.
5. Serve
   Serve warm, torn open and drizzled with honey and melted butter, or alongside a savory dip.

The dough can be shaped ahead and stacked with plastic wrap between layers, then fried fresh whenever you’re ready.