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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.


Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 day
Course Breakfast
Servings 8


  • 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


  • 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.


  • 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!

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