Msemen (Moroccan Square Flatbread)

1Preparation

1. Mix the flour, semolina, salt, sugar and yeast in a large bowl.
2. Add the lukewarm water gradually and knead for 10 minutes until the dough is very smooth, soft and stretchy.
3. Divide the dough into 12 equal balls the size of a lemon.
4. Coat the balls well with oil and cover them for 15 minutes to rest.
5. Oil the work surface and your hands, and spread the first ball with your fingers until very thin and almost see-through.
6. Dab the sheet with a little soft butter and sprinkle over a pinch of semolina.
7. Fold the two sides into the middle like a letter, then fold the ends the same way to make a square about 8 cm wide.
8. Repeat with the remaining balls, lay the squares on an oiled surface and cover for 10 minutes.
9. Press each square out with oiled fingers until it doubles to about 15 cm wide.

2Cooking

1. Heat a griddle or flat pan and cook the msemen two at a time, turning every minute, until golden with brown spots and crisp at the edges.

   🔥 medium heat⏱ 30 min timer

3Serving

1. Stack the msemen on a serving plate while hot and keep it covered with a cloth so it stays soft.
2. Melt the butter with the honey and pour it over the msemen or serve it alongside for dipping, with mint tea.

💡 Tips & common mistakes

• Common mistake: too little oil on your hands and the surface, so the dough sticks and tears before it gets thin.
• The semolina sprinkled between the folds is what keeps the layers apart; don't skip it.
• Medium heat is better than high; high heat burns the outside before the inner layers cook.

🔁 Substitutions

• Msemen can be filled with chopped onion, tomato and parsley before folding, a version called msemen m'ammar.