On this page
- Prep
- 1 h
- Cook
- 40 min
- Serves
- 12
Msemen (also called rghaif) is a square, flaky Moroccan flatbread made by stretching dough paper-thin, spreading it with butter, oil and semolina, then folding it into layers and cooking it in a pan. A batch of 12 takes about an hour of hands-on work plus 40 minutes at the stove. It is medium difficulty. Your first few will be uneven, and by the sixth you will get the feel of it.
It is the bread of Moroccan breakfasts, afternoon tea, and the Ramadan sunset table, usually eaten warm with honey and butter. In Agadir and the Souss it is often served with amlou, the local paste of argan oil, almonds and honey.
At a glance
| Makes | 12 squares, about 15 cm (6 in) |
| Prep | 1 hour (including rests) |
| Cook | 2–3 minutes per side, about 40 minutes total |
| Difficulty | Medium |
| Equipment | A large work surface, a flat pan or griddle |
Ingredients
Dough
- 500 g (about 4 cups) all-purpose or bread flour
- 150 g (about 1 cup) fine semolina
- 1½ tsp salt
- 1 tsp sugar
- ½ tsp instant yeast (optional; makes them a little softer)
- About 400 ml (1⅔ cups) warm water
For folding
- 120 ml (½ cup) neutral oil
- 60 g (4 tbsp) very soft butter
- About 100 g (⅔ cup) fine semolina
Instructions
- Make the dough. Mix the flour, semolina, salt, sugar and yeast. Add the water gradually; flours differ, so hold back the last 50 ml and add it only if the dough feels stiff. Knead by hand for 10 minutes (or 6–7 in a stand mixer) until very smooth, soft and stretchy, softer than pizza dough.
- Divide and rest. Divide into 12 balls of about 85 g. Roll each smooth, put them on an oiled tray, brush with oil and cover. Rest 15–20 minutes. This is what makes them stretch without tearing.
- Set up. Mix the oil and soft butter in a bowl. Oil the work surface generously and your hands too. Keep the semolina within reach.
- Stretch. Take a ball, flatten it with your palm, then push it outwards with oiled fingertips into a very thin, roughly round sheet about 30 cm (12 in) across. It should be thin enough to see the counter through it. Small holes are fine.
- Fold. Dot the sheet with the butter-oil mix and sprinkle with semolina. Fold one side in by a third, then the other side over it, to make a long strip. Dot and sprinkle again. Fold the two ends in by thirds to make a square about 10 cm (4 in) wide.
- Rest the squares. Set each square on the oiled tray while you shape the rest. By the time you finish, the first ones have rested.
- Flatten and cook. Heat a flat pan or griddle over medium heat. With oiled hands, press a square out to 15–18 cm (6–7 in). Cook 2–3 minutes per side until golden with darker spots and cooked through. Adjust the heat if they brown before the inside cooks.
- Keep warm. Stack them in a cloth while you cook the rest. Scrunching each one gently between your hands while hot loosens the layers.
Ways to eat msemen
| Style | How |
|---|---|
| Classic | Warm honey melted with butter, poured over or used as a dip |
| Souss / Agadir style | With amlou (argan oil, almonds, honey) |
| Savoury | With olive oil and cheese, or a soft cheese wedge and olives |
| Stuffed (msemen m'amar) | Fill before folding with onion, parsley, cumin, paprika and a little minced meat or khlii |
| With soup | Alongside harira at Ramadan iftar |
Mistakes to avoid
| Mistake | Fix |
|---|---|
| Dough tears when stretching | Knead longer and rest more; a dough that fights you needs 10 extra minutes |
| Using flour on the counter | Use oil, never flour. Flour makes the dough slide and tear and dulls the layers |
| Thick, bready msemen | Stretch thinner; you should almost see through it |
| Raw centre, burnt outside | Lower the heat to medium and press the square thinner |
| Dry, stiff texture | Not enough fat between the layers; be generous with the butter-oil |
Honey-butter syrup for serving
Warm 4 tbsp honey with 2 tbsp butter in a small pan until melted and bubbling. Pour over a stack of msemen, or serve it in a bowl for dipping. Some families add a few drops of orange flower water. For a party, cut the msemen into strips and pour the syrup over them in a dish so they soak it up.
Making them ahead for Ramadan or guests
The stretching and folding is the slow part, so split the work:
- Make and fold the squares, but don't cook them.
- Lay them on a tray lined with oiled baking paper, cover and refrigerate for up to 1 day.
- Bring them back to room temperature for 20 minutes, flatten and cook.
Or cook the whole batch, freeze it, and reheat from frozen in a dry pan. Reheated msemen are nearly as good as fresh, which is why many Moroccan households make a big batch before Ramadan starts.
Finding semolina abroad
Look for fine semolina (sometimes labelled "semolina flour" or "durum semolina") in supermarkets, Italian or Middle Eastern grocers, or baking shops. In Japan it is sold as semolina-ko (セモリナ粉) in baking supply stores and online. Coarse semolina also works for sprinkling; it gives a crunchier layer.
Storage
Msemen are best eaten the day they are made. They keep 2 days wrapped at room temperature; reheat in a dry pan for a minute per side. For longer, freeze cooked msemen with baking paper between them for up to 3 months and reheat from frozen in a pan.
Serve them the Moroccan way with a pot of mint tea, or use them to scoop up the sauce from a kefta tagine with eggs.
Recipe card
Msemen: How to Make Moroccan Square Flatbread at Home
- Prep
- 1 h
- Cook
- 40 min
- Serves
- 12
Ingredients
- 500 g (about 4 cups) all-purpose or bread flour
- 150 g (about 1 cup) fine semolina, plus about 100 g (2/3 cup) for folding
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp instant yeast (optional)
- About 400 ml (1 2/3 cups) warm water
- 120 ml (1/2 cup) neutral oil
- 60 g (4 tbsp) soft butter
Method
- 1Mix the flour, 150 g semolina, salt, sugar and yeast. Add the warm water gradually and knead 10 minutes until very smooth, soft and elastic.
- 2Divide into 12 balls (about 85 g each). Coat with oil, cover and rest 15-20 minutes.
- 3Mix the oil and soft butter. Oil your work surface and hands.
- 4Flatten a ball and stretch it with oiled fingers into a very thin rough circle, about 30 cm (12 in) across.
- 5Dot with butter-oil and sprinkle with semolina. Fold one third in, then the other third over it to make a long strip. Dot and sprinkle again, then fold the ends in to make a square of about 10 cm (4 in).
- 6Rest the squares 10 minutes while you shape the rest.
- 7Press each square out to about 15-18 cm (6-7 in). Cook on a dry or lightly oiled pan over medium heat 2-3 minutes per side until golden and crisp in spots.
- 8Serve warm with honey and butter, or amlou.
FAQ
What is the difference between msemen, rghaif and meloui?
Msemen and rghaif usually mean the same square, folded flatbread; the name changes by region. Meloui uses the same dough but is rolled into a rope and coiled into a round.
Can I make msemen without semolina?
Yes, with all-purpose flour only, but the semolina gives the layers their slight crunch. If you can't find fine semolina, use durum wheat flour or regular semolina.
Why does my msemen tear when I stretch it?
The dough is under-kneaded or hasn't rested. Knead until very smooth and elastic, then rest the oiled balls at least 15 minutes, longer if they resist.
Can I freeze msemen?
Yes. Cook them, cool completely, stack with baking paper between them and freeze up to 3 months. Reheat in a dry pan from frozen.
