Morocco · Africa
Msemen
Oiled dough folded square over square until the layers stack by hand.
Moroccan msemensquare flatbread pastry
The Chemistry in This Bake
Repeatedly folding oiled dough into a square to build visible internal layers by hand.
Learn the full technique →Ingredients
- Semolina
- All-purpose flour
- Warm water
- Yeast
- Sugar
- Salt
- Softened butter
- Vegetable oil
- Semolina (for dusting)
Method
Knead flours, yeast, sugar, salt, and water into a very soft dough; rest 30 minutes.
Oil your hands and the work surface generously.
Flatten each ball paper-thin, brush with butter, and dust with semolina.
Fold the edges in to form a square, then fold again.
Flatten gently and repeat the fold for extra layers.
Griddle or pan-fry each square until golden and blistered on both sides.