← Nouns Cooking · Moroccan

Ingredients

• 450 g plain or bread flour
• 80 g fine semolina
• 2 tsp Sugar
• 1½ tsp Salt
• ¼ tsp dried yeast (optional)
• 330 ml warm water
• 200 ml vegetable oil
• 60 g Butter, very soft
• 80 g fine semolina, for sprinkling
• 4 tbsp Honey (optional)

Method

1. Mix the flour, semolina, sugar, salt and yeast, then add the water and knead for 10 min, until the dough is very smooth, soft and stretchy but not sticky.
2. With oiled hands, divide it into 16 golf-ball-size pieces. Set them on an oiled tray, turn to coat in oil, cover and rest for 15 min.
3. Oil your work surface generously. Flatten a ball with oiled fingers and stretch it into a paper-thin, almost see-through sheet. Dot with butter and sprinkle with semolina.
4. Fold one third of the sheet into the centre, then the other third over it to make a long strip. Dot with a little more butter and semolina, then fold the ends in to make a 10 cm square. Repeat with the rest, keeping them covered.
5. Heat a heavy, dry frying pan over medium heat. Pat a square out to about 15 cm and cook for 2–3 min per side, pressing the edges, until golden, crisp and flaky.
6. Serve warm with honey and butter, amlou or cheese, and mint tea.

Tips

• Keep everything well oiled; that is what lets the dough stretch so thin without tearing.
• Cooked msemen freeze well. Leftovers are the base for chicken rfissa.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc My Moroccan Food