Moroccan layered bread msemen is another one of my favorite breads among international recipes.
A bread that is certainly not diet-friendly, as it requires seed oil in the preparation and cooking, so it’s a bit greasy, but it’s part of those recipes I make occasionally, but which you allow yourself as a treat.
Even though it contains very little fresh yeast, I must say, it doesn’t rise much, but despite that, they don’t sit heavy on the stomach at all, quite the opposite!!!
Very good with cold cuts but also with Nutella, just roll it up and there you go, ready for a sweet snack or even as a substitute for classic bread during meals.
Not to mention, it stays soft and if you want, the next day, maybe a round in the microwave and they’ll be just like freshly made!
Msemen is a bread that is found everywhere in Morocco, in every bakery, every Moroccan family regularly makes them.
If I’ve piqued your interest even a little, follow my step-by-step photo recipe and you’ll see it will also please you.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I’ll post them on my Facebook page under your name.
Approx. 315 Kcal per msemen
- Difficulty: Easy
- Cost: Cheap
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 10 msemen
- Cooking methods: Stovetop
- Cuisine: Moroccan
- Seasonality: Ramadan, All Seasons
Ingredients to make Moroccan Layered Bread Msemen
- 1.7 cups hot water
- 0.035 oz fresh yeast
- 0.88 cups semolina flour
- 0.53 oz salt
- 0.35 oz sugar
- 4.08 cups all-purpose flour
- 0.44 cups sunflower or corn oil
- 1 tsp baking powder
- 0.11 cups re-milled semolina
- 1 Pan non-stick pan
Preparation of Moroccan Layered Bread Msemen
The recipe takes longer to explain than to make, I assure you that after the first time, you will prepare them in a flash.
Combine all the ingredients, work the dough in a bowl then grease the work surface, pour the dough and create a well-kneaded ball, place in a plastic bag for 15 minutes.
Prepare two small bowls, put 100 grams of seed oil in one, add 1 teaspoon of baking powder, in another bowl put 30 grams of semolina flour.
Remove the dough from the bag and pour the dough onto a greased work surface and create balls of about 3.7 oz each
….let rest for 15 minutes covered with plastic wrap
then with the seed oil and baking powder grease the surface, place the ball on the greased surface and always dipping your fingers in the small bowl with oil and baking powder spread the ball with your hands to get a kind of thin square flatbread.
Once you get a thin rectangle, grease the surface again, sprinkle with a little semolina and fold the right side of the square towards the center, the side you have folded grease and sprinkle with semolina.
At this point also fold the left side overlapping it on the other folded part obtaining a rectangle
now fold first one edge towards the center and then the other always overlapping the dough obtaining a square.
Let’s make all the dough squares ready for cooking, grease them and cover them with plastic wrap.
Prepare a non-stick pan, before cooking each obtained square, press it well so that it is thin but not too much, heat the pan, grease it with a little seed oil, put the square of dough to cook, grease the side facing us and flip the square as soon as the side in contact with the pan is colored, completing the cooking.
