Msemen
Ingredients
- 200 gWheat flour (sifted)
- 133.3 gDurum wheat semolina (fine)
- 200 mlMineral water (lukewarm)
- 0.7 tspGray sea salt
- 40 gUnsalted butter (melted)
- 66.7 mlSunflower oil (for shaping)
Method
Hand-laminated dough, supple and elastic, pan-seared until the surface turns crispy and golden. The scent of melted butter and toasted semolina fills the air as the flatbread begins to puff up.
- 1
Mix flour, semolina, and salt. Gradually pour in water. Knead firmly until the dough is smooth, elastic, and no longer sticks to the work surface. It should feel like an earlobe.
- 2
Divide the dough into mandarin-sized balls. Coat them generously with oil to prevent a crust from forming. Let them rest under a cloth to relax the gluten.
- 3
Roll out a ball on an oiled surface until it's almost translucent like a veil. Drizzle with melted butter, sprinkle with a thin layer of semolina, and fold into four to create a neat square.
- 4
Lightly flatten the square. Cook on a very hot pan. The dough should bubble and turn golden. Flip as soon as brown spots appear. The flatbread must be crispy outside and tender inside.
Frequently asked questions
How do you get this dish right?
- The secret lies in resting the dough: if it resists when you roll it out, leave it alone for 10 minutes.
- Use a mix of oil and butter for lamination: oil provides the crunch, butter provides the flavor.
- The pan must be very hot before placing the first flatbread, otherwise it will harden instead of puffing up.
How long does this dish keep?
Keeps for 2 days in a clean cloth. Reheat in a dry pan to restore the crispiness.
