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Moroccan Msemmen Recipe


  • 300g (2 cups) plain flour
  • 275g (1 1/2 cups) semolina
  • 1 teaspoon salt
  • 300ml warm water
  • 2 tablespoons olive oil
  • 50g butter, melted 


  • Step 1
    Combine the flour, semolina and salt in a large bowl. Make a well in the centre and pour in the warm water. Stir until just combined, then use your hands to bring the dough together in the bowl.
  • Step 2
    Line a baking tray with non-stick baking paper. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Divide into 16 portions and roll each portion into a ball. Lightly brush each ball with a little oil and place on the lined tray. Cover loosely with plastic wrap and set aside for 30 minutes to rest.
  • Step 3
    Combine the butter and remaining oil in a small bowl. Roll out 1 dough portion to a 20cm disc and lightly brush with a little of the butter mixture. Fold in two sides so they overlap. Lightly brush the top with a little butter mixture. Fold over the short ends to form a parcel. Place on the lined tray. Repeat with remaining dough portions and butter mixture. Set aside for 15 minutes to rest.
  • Step 4
    Heat a large, non-stick frying pan over high heat. Roll out 1 dough parcel to a 15cm square. Brush the dough with a little of the butter mixture and cook for 1 minute each side or until golden brown. Transfer to a plate and loosely cover with foil. Repeat with remaining dough parcels and butter mixture. Serve hot or at room temperature.

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