Bread
Msemen – layered griddle flatbreads
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Square, layered flatbreads are enjoyed for breakfast and tea in Morocco and sold at street stalls. This unleavened home version depends on thin stretching and careful folding.
Timing
- Active preparation: about 35 minutes
- Dough rest: 20 minutes; griddle cooking: about 25 minutes with two pans
- Total time: about 80 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 11.6 g
- Carbohydrates
- ≈ 64.8 g
- Fat
- ≈ 18.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
All 120 g semolina, 40 g butter and 40 ml shaping oil are conservatively included. Oil density is 0.91 g/ml; extra honey and butter are excluded. Eight flatbreads make four servings.
Quantity assumptions and ingredient mapping
- 250 g white wheat flour, German type 550 · ≈ 250.0 g · Assumed quantity / reference product
- 100 g fine durum semolina for the dough · ≈ 100.0 g · Assumed quantity / reference product
- 210 ml lukewarm water · ≈ 210.0 g · Assumed quantity / reference product
- 40 ml neutral vegetable oil for shaping · ≈ 36.4 g · Assumed quantity / reference product
- 40 g soft butter for folding · ≈ 40.0 g · Assumed quantity / reference product
- 20 g fine durum semolina for folding · ≈ 20.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g white wheat flour, German type 550
- 100 g fine durum semolina for the dough
- 210 ml lukewarm water
- 4 g salt
- 40 ml neutral vegetable oil for shaping
- 40 g soft butter for folding
- 20 g fine durum semolina for folding
Instructions
- Mix flour, 100 g semolina and salt. Add water and knead firmly for about 10 minutes until smooth and elastic. Dampen your hands if necessary; the dough should be soft, not runny.
- Divide into eight smooth balls, coat with a little of the measured oil and cover for 20 minutes. Clean and lightly oil a large work surface.
- Stretch each ball very thinly from the centre with oiled hands. Dot with butter and sprinkle with semolina. Fold one third in and the opposite third over it. Lightly butter and sprinkle the strip again, then fold crosswise into thirds to make a square. Share oil, butter and semolina among all eight flatbreads.
- Starting with the first folded square, flatten to about 14 cm wide. Cook in a heavy pan over medium heat for about 5–6 minutes, turning several times, until golden on both sides and cooked through the layers. Use two pans in parallel; eight flatbreads take about 25 minutes. Serve warm.
Tips
- Do not form a thick pancake: stretch very thin first, then fold. Excess heat browns the outside before the layers cook.
- Honey and butter are common accompaniments; that extra serving is not included here.
