Msemen: Moroccan Pancakes
These crispy, flaky Moroccan pancakes are perfect for sweet or savory toppings. A fun, easy recipe to enjoy any time of day!
Equipment
- Mixing Bowl
- Non-stick frying pan or griddle
- Rolling Pin
- Spatula
- Measuring cups and spoons
Ingredients
For the Dough
- 400 g fine semolina
- 380 g all-purpose flour
- 380 ml water
- 1 pinch salt
For Cooking and Layering
- 115 g melted butter for brushing and layering
- 100 ml sunflower oil for greasing and frying
- to taste butter for brushing during cooking
- to serve jam of your choice optional, for serving
Instructions
Prepare the Dough
- In a large mixing bowl, combine the fine semolina, all-purpose flour, and a pinch of salt. Gradually add the water, mixing with your hands or a wooden spoon until a soft dough forms.
- Knead the dough for about 5 minutes until it is smooth and elastic. Cover the bowl with a damp cloth and let it rest for 30 minutes.
Divide and Shape
- After resting, divide the dough into equal portions, about the size of a golf ball. Roll each piece into a smooth ball and coat lightly with sunflower oil to prevent sticking.
- Cover the balls with a cloth and let them rest for another 15 minutes.
Flatten the Dough
- On a lightly greased surface, take one ball of dough and flatten it gently with your fingers. Use a rolling pin to roll it out into a thin circle, about 10 inches in diameter.
- Brush the surface with melted butter, then fold the edges toward the center to create a square shape.
Cook the Pancakes
- Heat a non-stick frying pan or griddle over medium heat. Place the folded dough onto the hot surface and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining dough balls, adding more butter as needed.
Serve and Enjoy
- Once cooked, stack the Msemen on a plate and serve warm with your favorite jam, honey, or savory fillings. Enjoy the delicious layers and the crispy edges!
Notes
- Don’t rush the resting times; they help develop the dough’s texture.
- Avoid using too much flour while rolling out the dough to keep it tender.
- Use melted butter between layers for extra flakiness.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat in a pan with butter or oil for best texture.