Msemen Moroccan Flatbreads Food
MSEMEN (MOROCCAN FLATBREADS)
The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling the dough might seem intimidating, but these layered breads are actually not complicated or very time-consuming to make. Serve them warm or at room temperature with anything you fancy. To enjoy them sweet, eat with melted butter and honey, or go the savory route with ricotta and olive oil.
Provided by Nargisse Benkabbou
Categories breakfast, snack, breads
Time 1h15m
Yield 9 msemen
Number Of Ingredients 6
Steps:
- Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
- Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
- In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
- Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
- Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.
MLAOUI
Meet mlaoui-msemen's rebellious younger brother-a flaky, skillet-fried Moroccan flatbread.
Provided by Nargisse Benkabbou
Yield Makes 9
Number Of Ingredients 8
Steps:
- Mix the all-purpose flour, 1¼ cups semolina and salt together in a large bowl. Pour in ½ cup warm water and 2 tablespoons of the vegetable oil, then use your hands to mix the ingredients together to form a soft, smooth dough. If the mixture is too dry to form a dough, gradually add a little extra warm water, a tablespoon at a time, but if it's too sticky, add a bit more semolina. When your dough is nicely soft, lightly dust a work surface with all-purpose flour and knead the dough for about 8 minutes or until light and elastic.
- Divide the dough into 9 equal-sized pieces and form each into a ball. Lightly drizzle the balls with vegetable oil, cover with plastic wrap and leave to rest in a warm place for 30 minutes.
- Once the dough has rested, take a ball of dough and pour about ½ teaspoon melted butter on top. Using your hands, flatten the dough as thinly as you can and form into a circle or square without damaging the dough. Generously sprinkle the flattened dough with semolina, then fold the top and bottom edges of the dough in thirds to meet in the center to form a long rectangle. Lightly drizzle the long rectangle with more melted butter, sprinkle with more semolina and quickly roll it up like a rug to form a coil. Place the coil upright on a tray and lightly drizzle with vegetable oil to avoid the dough from drying out. Repeat with the remaining balls of dough.
- Lightly oil a skillet (ideally heavy based), and preheat over medium heat. In the order in which you prepared them, place the first mlaoui on the work surface and flatten it with your hands to about ¼ inch thick. Gently transfer the flattened mlaoui to the hot skillet and cook, turning several times, for about 5 minutes or until golden on both sides and cooked through. Repeat with the remaining mlaoui. Serve warm with butter and jam.
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