This Moroccan Flatbread (called M'semen in Morocco) has to be one of the tastiest breakfast breads that I have ever had. It's made in layers so that when you open this stunner up, it's filled with blankets of goodness. It's soft, buttery, and everything a good flatbread should be! P.S: this M'semen only needs 5 ingredients that are kitchen staples; you're bound to have everything you need all in your home!😄
Heck, if this doesn't make you want to get up and run to the kitchen to make them I don't know what will! Let's start!!
What is M'semen?
It's basically a Moroccan breakfast "bread" that is folded multiple times in order to get thin layers on the inside. M'semen can also be formed into circles but I kept mine square. These can be left plain or can be filled with a variety of fillings before folding and enjoying. After they are folded, the dough is added to a hot pan or skillet and cooked in order to get a crispy outside while maintaining the soft, flaky layers on the inside.
Ingredients you'll need:
Durum flour- This is what makes this flatbread chewy (not rubbery) and just amazing! You can shop for Durum Flour here!
Whole wheat flour- You could also use all-purpose flour, but whole wheat flour is recommended. I love the taste, plus it's so much healthier! You can get whole wheat flour here!
Yeast- Only a small amount of yeast is used here! Although the dough made in this recipe does not rise as much compared to other breads, yeast provides that distinct, bread flavor we all know and love!
Softened butter- Literally the best ingredient to exist. This helps keep the flatbread soft and provides the best buttery flavor.
Semolina- This ingredient also contributes to the chewy and soft texture of this flatbread as well as it's flavor. You can shop for Semolina here !
How to Make M'semen:
The steps for making the dough is in the recipe box at the end of this post.
How to fold the Dough:
Step 1: Before beginning, make your butter/oil mixture to keep the dough moist and separate your dough into smaller dough pieces by squeezing a large portion through your thumb and index finger.
Step 2: Apply some of the oil/butter mixture to your fingers. Flatten out your dough ball using your fingers. Try to keep the dough as flat as possible without making any holes (if there are any small holes, don't worry they will be folded but try to avoid making large rips).
Step 3: Take the edges of the dough and fold it over to the middle. Apply some of the oil/butter to your fingers again and pat it down. Then, sprinkle some semolina over it.
Step 4: Fold the other side of the dough over to the middle and pat it down, applying the oil/butter mixture again. Sprinkle some of the semolina on top.
Step 5: Take one end of the formed "line" and fold it over to the middle. Pat it down with some of the oil/butter mixture and sprinkle some semolina.
Step 6: Take the other end and fold it over to the end to form a square. Apply the oil/butter mixture on top.
Step 7: Pat the dough down to enlarge it and secure the layers on the inside (only do this step before you're about to cook it).
How to Cook the M'semen:
Step 1: Transfer the finished dough onto a large pan over medium heat.
Step 2: Allow the dough to cook on one side for about 1-2 minutes. Flip it over and allow the next side to cook for another 1-2 minutes. Turn it over a couple of times and take it off the pan when both sides are golden brown and the center is cooked.
Step 4: Voila! It's done! Serve warm with whatever fillings you desire :)
How to store M'semen:
This M'semen is best fresh and warm as with any bread. However, it can be stored at room temperature, covered in plastic wrap, for up to 3 days.
You can also cover them in plastic wrap and put them in the fridge. Using this method will allow them to last for up to 5 days.
F.A.Q:
Can these be stored in the freezer?
Yes! You can freeze the flatbread by wrapping it in plastic wrap individually and placing them in the freezer. They can last for up to 2 months! To serve, just take them out of the freezer and allow to thaw. Then place in a toaster oven to reheat or place them on a pan to reheat for around 2-4 minutes on each side or until warm.
What goes good on this breakfast flatbread?
These are my personal preferences that I LOVE adding before folding:
- Nutella (duh)
- Honey
- Jam
- Cream Cheese
- Peanut butter
- Or you can keep it plain!
Happy cooking! :)
If you make this be sure to tag us on Instagram @sarahskitchenofficial
-Sarah <3
Recipe Details:
Makes: makes 10
Time spent
Prep time: 40 minutes | Cook time: 35 minutes | Total time: 1 hour and 15 minutes
Ingredients:
2 3/4 cups durum flour, plus more for kneading
1 1/2 cup whole wheat flour
1 tsp. salt
1 tsp. yeast
2 1/2 cup water
3 tbsp. softened butter
1/4-3/4 cup semolina, this depends on how much you use
7 tbsp corn oil
Instructions:
Making the dough:
In a large mixing bowl, add the durum flour, whole wheat flour, salt, and yeast. Stir until the ingredients are all incorporated.
Using a stand mixer or hand mixer, start to add the water in small increments while mixing. Knead the dough for 5-7 minutes by stand-mixer or 10-15 minutes by hand. Add more flour if needed to your dough (and to your workspace if you decide to knead by hand).
Allow the dough to rest for 10 minutes.
Shaping and Folding the dough (pictures above in blog post for reference)
While waiting, combine the corn oil and softened butter. Use your fingers to cut up the butter into smaller pieces (picture above in the blog post for reference). Set aside.
Keeping your hands oiled using the butter/oil mixture, divide the dough. Do this by grabbing a large section of dough and squeezing a "tangerine sized" ball through your thumb and index finger (picture in blog post for reference). This will allow you to control the sizes. Repeat until you have no more unshaped dough remaining.
Place the balls of dough on a well-oiled surface so that it does not dry out. Allow the dough to rest for 5-10 minutes.
Using oiled hands, flatten out the balls of dough into large circles with your fingers. Make it as thin as possible without making rips in the dough.
Take one side of the dough and fold it over into the center. Add a little bit more of the oil/butter mixture and sprinkle about a 1/2 tbsp. of semolina on top. Take the opposite side of the dough that hasn't been folded and bring it to the middle. It will form a line/strip. Pat it down with oil/butter and sprinkle a little bit of semolina.
Bring one end of the strip to the middle. Dot the dough with some of the oil/butter mixture and sprinkle some semolina.
Bring the opposite end over to form a square. Sprinkle semolina on top and set aside.
Repeat this process with all of the dough balls to make them all squares.
Cooking the dough:
Put a frying pan, skillet, or ceramic griddle over medium heat.
Before picking up a square of dough, pat it down flat in order to increase its size. Transfer it to cook on the pan.
Allow the dough to cook on one side for about 1-2 minutes. Flip it over and allow the next side to cook for another 1-2 minutes. Turn it over a couple of times and take it off the pan when both sides are golden brown and the center is cooked.
Tips:
Use warm ingredients. For example, use softened butter and warm water.
Don't add too much flour to your dough, adding too much can yield a tougher flatbread. Only add more flour if it is too sticky
Do not over-knead the dough, this can lead to a tougher flatbread. Only knead until it has become soft and smooth.
The whole wheat flour can be substituted for all-purpose flour (1-1 ratio).
The amount of water can depend on the temperature and amount of flour you add in. Make sure that when making your dough, you observe it's consistency. It should be a soft, smooth dough.