Notifications
Clear all

What’s the Best Way to Bake Authentic Moroccan Msemmen?

3 Posts
1 Users
0 Reactions
106 Views
0
Topic starter

I love the flaky texture of Moroccan msemmen, but mine always come out too dry or hard. How can I make them soft and flaky? What is the best method for kneading and folding the dough?

3 Answers
0

The secret to soft and flaky msemmen is in the dough's rest time and folding process. After kneading, let the dough rest for at least 30 minutes to relax the gluten. When you roll it out, don’t forget to brush each layer generously with oil or melted butter before folding. This helps create the flaky layers you’re looking for!

0

I agree! Also, using a mix of semolina and flour can make a huge difference in texture. Semolina gives the msemmen that slight crunch, while the flour keeps it soft. Make sure to cook it on a hot griddle and press down lightly with your hands or a spatula to keep it from puffing too much.

0

One more tip: don’t overcook them. Msemmen should be cooked until they are just golden brown on both sides — about 2-3 minutes per side on medium heat. Overcooking dries them out, making them hard instead of soft and flaky.

Answer