If there’s one thing that reminds me of my Moroccan roots, it’s the smell of msemen on the stovetop. Msemen, the iconic flaky flatbread, is a staple in Moroccan households, served for breakfast or as an afternoon treat with mint tea and honey. Growing up, I would watch my mom skillfully stretch and fold these buttery layers, turning a simple dough and transforming it into delicate, flaky layers.
This recipe stays true to tradition but adds a personal twist: sourdough starter. By incorporating sourdough, making it a healthier alternative to the classic version. Whether you’re Moroccan like me or just love exploring authentic recipes, this sourdough msemen will become a favorite in your kitchen.
Why Sourdough?
Using sourdough starter in msemen not only enhances the flavor but also improves the texture and digestibility of the bread. Plus, it’s a great way to incorporate your sourdough discard into a recipe that’s so much more exciting than your standard bread or pancakes!
Sourdough Msemen Ingredients
Here’s everything you’ll need to make this delicious Moroccan flatbread:
- Sourdough starter: Both active and discard work great for this recipe! If you’re using discard, make sure it’s not too acidic to avoid overpowering the flavor.
- Water: just filtered water at room temperature.
- Flour: All purpose works best.
- Semolina: Use fine semolina.
- Sugar: I used organic cane sugar, but you can use what you have.
- Salt: Use any salt.
- Butter: Essential for layering
How To Make Moroccan Sourdough Msemen
1. Mix the Dough
In a large bowl, combine the all-purpose flour, fine semolina, salt, and cane sugar. Add your sourdough starter and water, then mix until a shaggy dough forms.
Using your hands or a stand mixer, knead the dough until smooth and elastic. If you’re short on time, a food processor with a dough blade or stand mixer works wonders!
Cover the dough and let it rest for 1 hour.
2. Divide the Dough
After the dough has rested, melt your butter (you’ll need it for the next steps). Grease your hands with a little melted butter and divide the dough into 8 equal portions (around 90g each).
Place the portions onto a tray or dish, coat them lightly with melted butter, and cover with plastic wrap. Let them rest for 20–30 minutes.
3. Shape the Msemen
Traditionally, msemen is stretched paper-thin. On a clean work surface, grease your hands and the surface with melted butter. Take one portion of dough and gently stretch it with your hands until it’s nearly transparent.
Add butter and sprinkle a little semolina on the surface, then fold the dough:
- Fold one side into the center, add butter and semolina.
- Fold the opposite side over the first fold, adding butter and semolina again.
- Repeat the folding until you have a small square or roll it up to make a circle.
- Add butter + semolina with every fold.
- Repeat for all portions and let them rest for another 15–20 minutes.
Pro Tip: The folding and layering are what create the flaky texture msemen is known for!
4. Cook the Msemen
Heat a skillet or frying pan over medium heat. While the pan heats, flatten each folded msemen to your desired thickness.
Cook each piece on the skillet, flipping frequently until golden brown and cooked through. The layers will puff up beautifully, and your kitchen will smell heavenly.
Msemen Serving Suggestions
The beauty of msemen is in its versatility. Serve these sourdough msemen with a drizzle of honey or alongside Moroccan mint tea for a classic experience. You can also use them as a savory base for spreads, cheese, or even eggs.
Tips for Success
- Work with Butter: Butter keeps the dough pliable and prevents sticking, so don’t skimp on it!
- Patience is Key: The dough’s resting periods are essential for developing texture.
- Experiment with Shapes: While square msemen is traditional, rolling them into circles is just as fun and easier to handle.
Moroccan Sourdough Msemen Recipe: Flaky, Buttery Flatbreads
Ingredients
- 200 g all-purpose flour 1 2/3 cups
- 200 g fine semolina 1 1/4 cup
- 1 tsp salt
- 1 tbsp sugar
- 120 g sourdough starter (active or discard, as long as it’s not too acidic) 1/2 cup
- 230 g filtered water (room temperature) 1 cup
- 100 g melted butter (for layering and greasing) 7 tbsp
- Fine semolina for sprinkling during layering
Instructions
Mix the dough:
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In a large bowl, combine the all-purpose flour, fine semolina, salt, and sugar.
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Add the sourdough starter and water. Mix until a rough dough forms.
Knead the dough:
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Knead the dough by hand or use a stand mixer with a dough hook attachment for about 8–10 minutes, until smooth and elastic.
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Cover the dough with plastic wrap or a damp cloth and let it rest for 1 hour.
Divide the dough:
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After resting, grease your hands with melted butter. Divide the dough into 8 equal portions (about 90g each). Shape them into smooth balls, coat them lightly with butter, and place them on a tray. Cover with plastic wrap and let them rest for 20–30 minutes.
Stretch and fold the msemen:
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Lightly grease your work surface with melted butter. Take one dough ball and gently stretch it with your hands until it becomes almost transparent.
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Brush the stretched dough with melted butter, sprinkle it with semolina, and fold it into thirds (like a letter). Add more butter and semolina between folds to create layers.
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Fold it again to form a square or roll it up to create a circular shape. Repeat with the remaining dough.
Rest the folded dough:
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Allow the folded msemen to rest for another 15–20 minutes before cooking.
Cook the msemen:
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Heat a skillet or frying pan over medium heat. Flatten each piece of dough gently with your hands, then cook until golden brown on one side (about 2–3 minutes). Flip and cook the other side until golden and flaky.
Serve:
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Serve warm with honey, jam, or alongside a cup of traditional Moroccan mint tea.