Msemen Dough for Square-Shaped Moroccan Pancakes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Msemen Dough creates ultra-thin laminated squares that fry into flaky, layered Moroccan pancakes perfect for honey dripping between buttery sheets.

Ready in 45 minutes active plus rests, it makes 12 with crispy edges and chewy centers.

Why This Recipe Works

Semolina provides characteristic sandy crunch contrasting soft flour layers. Extensive kneading develops gluten for thin stretching without tearing. Multiple oil rests prevent sticking during folding. Butter-semolina paste creates distinct flaky layers. Room temperature folding maximizes extensibility.

Ingredients & Prep

Dough:

• 2 cups all-purpose flour
• 1½ cups fine semolina
• 2 tsp sugar
• 1½ tsp salt
• ¼ tsp instant yeast
• 1½ cups warm water (approx.)

Folding:

• ½ cup softened butter
• ½ cup vegetable oil
• ½ cup extra semolina

Step-by-Step Instructions

1. Mix flours, sugar, salt, yeast. Gradually add water kneading 10 minutes until very smooth and elastic.
2. Oil bowl; rest dough 15 minutes covered.
3. Divide into 12 golf ball-sized portions; oil generously and rest 15 minutes.
4. Oil surface; stretch each ball paper-thin into 10-inch square using oiled palms.
5. Spread butter, dust semolina; fold into thirds lengthwise, then widthwise into square packets. Rest 10 minutes.
6. Flatten packets to 6-inch squares; fry in hot oiled skillet 3 minutes per side golden and puffed.

Flavor Variations

Storage Tips

Raw packets fridge 2 days; freeze 3 months. Cooked airtight 2 days; refresh skillet.

FAQs

Tears stretching?
More oil; rest longer between steps.

Dense layers?
Stretch thinner; use cold butter.

Sticking?
Generous oil everywhere.

Conclusion

Msemen Dough flaky-hugs tradition layered perfection.

Msemen Dough for Square-Shaped Moroccan Pancakes Recipe

Print Recipe

Msemen Dough creates ultra-thin, flaky square Moroccan pancakes through traditional folding technique. Perfect base for buttery rghaif-style flatbread served with honey, amlou, or cheese for breakfast.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 20 mins
• Total Time: 65 mins + resting
• Yield: 12 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3½ cups all-purpose flour
• ½ cup fine semolina flour
• 2 tsp sugar
• 2 tsp salt
• ¼ tsp instant yeast
• 1½ cups warm water (110°F)
• For folding:
• 1 cup vegetable oil
• ½ cup fine semolina
• ¼ cup very soft unsalted butter
• Extra oil for hands and resting

Instructions

• 1. Dissolve yeast and sugar in warm water. Mix flours and salt in large bowl. Add water mixture, knead 10 mins until smooth elastic dough forms (add flour/water 1 tbsp at a time as needed).
• 2. Oil bowl and dough ball. Cover, rest 30 mins at room temp.
• 3. Oil work surface generously. Divide dough into 12 golf-ball portions. Oil hands and balls, cover, rest 15 mins.
• 4. Mix soft butter with 2 tbsp oil for spreading paste. Place semolina in shallow dish.
• 5. Work one ball at a time: Oil surface, stretch dough paper-thin (12-14 inches circle, edges thinner). Spread 1 tsp butter paste over surface, sprinkle semolina. Fold like envelope: bottom third up, top third down, then sides to center creating square packet.
• 6. Rest folded squares 10 mins covered. Heat skillet medium heat.
• 7. Gently flatten each square to 6-inch with fingers (don’t roll). Cook 2 mins per side until golden layered. Stack under towel to steam soft.
• 8. Serve warm split open with butter, honey, or amlou.

Notes

• Dough must stretch paper-thin for flaky layers – practice makes perfect.
• Semolina adds authentic texture; all-purpose works but less chewy.
• Room temperature butter essential for spreading.
• Freeze extra dough balls up to 3 months.
• Hot mint tea perfect pairing.

Nutrition

• Serving Size: 1 pancake
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 5mg

Keywords: msemen dough, Moroccan square pancakes, rghaif msemen, flaky Moroccan flatbread