Msemmen Magribi
Please find the Msemmen video here
Msemmen is a very flaky thin layered bread that is enjoyed in North African countries such as Morocco, Algeria, Tunisia, and Libya. In Egypt, there is also a variation of it called Fateer that is made slightly different. Usually this bread is enjoyed at breakfast and with tajeens. Tajeens are meat stews that are cooked with vegetables and sauce.
In order to make this kind of bread semolina flour must be used. You can use fine semolina flour found in grocery stores, I used Bob’s Red Mill. You’ll be happy to know that North African countries use semolina flour in their breads often so you can definitely try other recipes. Don’t be intimated by this bread, although it seems like a long process, the trick is to allow the dough to rest and stretch it as thin as possible with the least amount of holes.
Now let’s make Msemmen!
Recipe: (makes 8 square breads)
4 cups all purpose flour
2/3 cup semolina flour
1 1/2 to 2 cups water, lukewarm
1 tsp salt
1 tbsp sugar
1/4 tsp yeast
Filling:
1/2 cup butter (1 stick), room temp.
1/4 cup avocado oil (or neutral oil)
1/2 tsp baking powder
1/2 cup semolina flour, for sprinkling
Please note about water amount: different brands absorb different water amount in my experience. Start with 1 1/2 cup, if the dough is still dry then add more water until you reach 2 cups. The dough shouldn’t be sticky, it should form a soft ball.
Directions:
In a stand mixture with a hook attachment or a large bowl, add flour, semolina flour, salt, sugar, and yeast. Mix dry ingredients together.
Then gradually add water while kneading the dough.
Once the dough comes together then knead it for 3 minutes on medium speed with the stand mixture or 6 minutes by hand until the dough is soft and forms a ball.
Cover the dough tightly with a towel and place in a dark area to rise for 1 to 2 hours. (If you live in a warm environment rest for 1 hour, if you live in a cold environment then rest for 2 hours)
After the dough has rested, divide the dough into 8 equal pieces. You can divide it larger or smaller but that will affect the final shape size.
Allow the divided dough to rest for 15 minutes. In the meantime, prepare the filling.
To a small bowl, add the room temperature butter, oil, and baking powder. Mix well and set aside. It should look like a paste.
If you have an empty salt sprinkler, use it to add the semolina. If not, then set a bowl with semolina flour on the side as well.
Once the dough has rested for 15 minutes, grease a clean work surface with a little bit of oil.
Place the dough ball on the surface and start to press down with your hand until you have a round circle.
Now use a wiping motion to stretch the dough further. You want to be able to see the color of the work surface underneath without ripping the dough too much. Small rips will disappear while folding.
Once the dough is stretched and large enough, the spread a generous amount of the butter mixture onto the dough with your hands evenly. Then sprinkle the semolina evenly as well.
Fold one third of the dough to the center, then fold the other third to the center on top of the first fold. Fold the top and bottom ends to the center and then fold it onto each other again. Please refer to the video linked above.
Place the square dough onto a tray and allow it to rest for 15 minutes.
In the meantime, place a skillet, pan, or grill on medium heat and grease with butter.
Return the square dough to the work surface and press down with your hands to flatten it into a larger square that is about 8 inches.
Place the dough onto the hot skillet to cook on one side and then slip it to the other side. Each side should take about 5 minutes on medium heat. Adjust the heat based on your skillet type and stovetop.
You are looking a for brown and golden color.
Remove the Msemmen from the skillet and place aside on a tray.
Repeat with the remaining dough.
Note: if your dough is too chewy that means it was still too thick when you stretched it. It will take practice. Make sure to stretch the edges as well.
Enjoy!
