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How do I make msemen like the street vendors?

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I love msemen (Moroccan flatbread) sold by street vendors. I’ve tried making it at home, but it’s never quite the same. Any tips for replicating that perfect texture?

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The key to msemen is in the layering. Make sure you fold the dough with plenty of oil or butter between layers, then cook it on a hot griddle to get that crisp outside.

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Street vendors often use a mix of flour and semolina, which gives the msemen its chewy texture. Don’t forget to let the dough rest before cooking for a better result.

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For that perfect street vendor texture, cook msemen over medium-high heat and press it down while cooking to create those crispy layers.

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