Let’s make Msammen, a delicious Moroccan bread perfect for breakfast with a cup of green mint tea! It’s buttery, flakey, and so light, similar to paratha or roti.
Msammen
Ingredients
- 3 cups all-purpose flour
- 1 cup extra fine semolina flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 cups warm water
- 1 cup melted ghee
- 1/2 cup extra fine semolina for dusting
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, fine semolina flour, salt, and sugar.
- Add the warm water and combine until a firm, non-sticky dough forms.
- Knead the dough for 5 minutes using a stand mixer with a dough hook or 8 to 10 minutes by hand. The dough will seem tough but will soften as it rests.
- Place the dough in an oiled bowl, cover, and let it sit overnight.
- The next day, divide the dough into 8 equal balls, cover with plastic wrap, and let them rest for 30 minutes.
- On a clean surface, spread a bit of ghee and grease your hands.
- Take one dough ball and spread it thinly into a large square or rectangle.
- Fold the long sides towards the middle, adding ghee and semolina between folds.
- Fold the top and bottom towards the center, adding ghee and semolina.
- Use a rolling pin to flatten the square into a thin square.
- Heat a skillet over medium-low heat and grease with ghee.
- Cook the Msammen on each side for 2 to 4 minutes until golden and bubbly.
- Repeat with the remaining dough, greasing the pan with ghee each time.
- Enjoy warm with honey, butter, or jam.
Notes
- If the dough is too dry, add a splash of water. If too sticky, add a tablespoon of all-purpose flour.
- Don’t be afraid to use plenty of ghee for that authentic flavor!