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Moroccan Sourdough Msemen Recipe: Flaky, Buttery Flatbreads
Prep Time 1 hour
Cook Time 20 minutes
Servings 8 msemen
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.