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Dough Ingredients
190 g Fine semolina
375 g All-purpose flour
1 tsp Salt
360 ml Lukewarm water
For Shaping
4 tbsp Vegetable oil
6 tbsp Fine semolina
1 tsp Baking powder
Preparing the Dough
1
- In a large bowl or Moroccan Gasaa (clay plate), mix the flour, fine semolina, and salt together.
- Gradually add lukewarm water while mixing until a dough ball forms. The dough will be slightly sticky but not watery.
- Knead the dough for 5-10 minutes using your fists and palms until it becomes smooth, elastic, and no longer sticky.
- Place the dough in a bowl, brush it with a little vegetable oil, and cover with a clean cloth. Let it rest for 15 minutes to soften.
- Cut small dough balls (around 70 grams or 2.4 oz) using your thumb and index finger. Lightly oil your hands to prevent sticking.
- Place the dough balls on a plate, brush them lightly with vegetable oil, cover with a clean cloth, and let them rest for another 15 minutes.
Shaping the Dough
2
- In a separate bowl, mix the fine semolina with baking powder.
- Flatten a dough ball with the palm of your hands on a non-stick surface. Add some oil to the surface and flip the dough.
- Gently spread the dough into a thin circle (around 28 cm or 11 inches) using your fingers. Add oil as needed to make spreading easier.
- Sprinkle the semolina-baking powder mixture over the dough. Fold the upper and lower edges to the center, forming a long rectangle.
- Fold the right and left sides toward the center to create a small square (around 4x4 cm or 1.5x1.5 inches). Repeat with all dough balls.
Cooking the Msemmen
3
- Lightly oil your workstation and flatten a dough square until it's about 3 times larger (12x12 cm or 4.7x4.7 inches).
- Heat a pan over high heat, then lower to medium-high. Drizzle vegetable oil and cook the Msemmen for 3 minutes on each side.
- Flip the Msemmen several times while cooking, pressing the edges with a spatula to ensure even cooking.
- Once golden brown and fully cooked in the center, remove from the pan and place on a wooden surface to prevent sogginess.
- Serve the Msemmen immediately with honey, cheese, or your favorite toppings.
Ingredients
Dough Ingredients
190 g Fine semolina
375 g All-purpose flour
1 tsp Salt
360 ml Lukewarm water
For Shaping
4 tbsp Vegetable oil
6 tbsp Fine semolina
1 tsp Baking powder
Directions
Preparing the Dough
1
- In a large bowl or Moroccan Gasaa (clay plate), mix the flour, fine semolina, and salt together.
- Gradually add lukewarm water while mixing until a dough ball forms. The dough will be slightly sticky but not watery.
- Knead the dough for 5-10 minutes using your fists and palms until it becomes smooth, elastic, and no longer sticky.
- Place the dough in a bowl, brush it with a little vegetable oil, and cover with a clean cloth. Let it rest for 15 minutes to soften.
- Cut small dough balls (around 70 grams or 2.4 oz) using your thumb and index finger. Lightly oil your hands to prevent sticking.
- Place the dough balls on a plate, brush them lightly with vegetable oil, cover with a clean cloth, and let them rest for another 15 minutes.
Shaping the Dough
2
- In a separate bowl, mix the fine semolina with baking powder.
- Flatten a dough ball with the palm of your hands on a non-stick surface. Add some oil to the surface and flip the dough.
- Gently spread the dough into a thin circle (around 28 cm or 11 inches) using your fingers. Add oil as needed to make spreading easier.
- Sprinkle the semolina-baking powder mixture over the dough. Fold the upper and lower edges to the center, forming a long rectangle.
- Fold the right and left sides toward the center to create a small square (around 4x4 cm or 1.5x1.5 inches). Repeat with all dough balls.
Cooking the Msemmen
3
- Lightly oil your workstation and flatten a dough square until it's about 3 times larger (12x12 cm or 4.7x4.7 inches).
- Heat a pan over high heat, then lower to medium-high. Drizzle vegetable oil and cook the Msemmen for 3 minutes on each side.
- Flip the Msemmen several times while cooking, pressing the edges with a spatula to ensure even cooking.
- Once golden brown and fully cooked in the center, remove from the pan and place on a wooden surface to prevent sogginess.
- Serve the Msemmen immediately with honey, cheese, or your favorite toppings.
