Moroccan Breakfast Flatbread (M'semen)
This Moroccan Flatbread (called M'semen in Morocco) has to be one of the tastiest breakfast breads that I have ever had. It's made in layers so that when you open this stunner up, it's filled with blankets of goodness. It's soft, buttery, and everything a good flatbread should be! P.S: this M'semen only needs 5 ingredients that are kitchen staples; you're bound to have everything you need all in your home!😄 Heck, if this doesn't make you want to get up and run to the kitchen to make them I don't know what will! Let's start!!
-->> For process photos, tips and F.A.Q's, visit the full recipe post on my blog here!
Moroccan Breakfast Flatbread (M'semen)
- 2 3/4 cups durum flour, plus more for kneading
- 1 1/2 cup whole wheat flour
- 1 tsp. salt
- 1 tsp. yeast
- 2 1/2 cup water
- 3 tbsp. softened butter
- 1/4-3/4 cup semolina, this depends on how much you use
- 7 tbsp corn oil
Making the dough:
- In a large mixing bowl, add the durum flour, whole wheat flour, salt, and yeast. Stir until the ingredients are all incorporated.
- Using a stand mixer or hand mixer, start to add the water in small increments while mixing. Knead the dough for 5-7 minutes by stand-mixer or 10-15 minutes by hand. Add more flour if needed to your dough (and to your workspace if you decide to knead by hand).
- Allow the dough to rest for 10 minutes.
Shaping and Folding the dough (pictures in blog post for reference):
- While waiting, combine the corn oil and softened butter. Use your fingers to cut up the butter into smaller pieces (picture above in the blog post for reference). Set aside.
- Keeping your hands oiled using the butter/oil mixture, divide the dough. Do this by grabbing a large section of dough and squeezing a "tangerine sized" ball through your thumb and index finger (picture in blog post for reference). This will allow you to control the sizes. Repeat until you have no more unshaped dough remaining.
- Place the balls of dough on a well-oiled surface so that it does not dry out. Allow the dough to rest for 5-10 minutes.
- Using oiled hands, flatten out the balls of dough into large circles with your fingers. Make it as thin as possible without making rips in the dough.
- Take one side of the dough and fold it over into the center. Add a little bit more of the oil/butter mixture and sprinkle about a 1/2 tbsp. of semolina on top. Take the opposite side of the dough that hasn't been folded and bring it to the middle. It will form a line/strip. Pat it down with oil/butter and sprinkle a little bit of semolina.
- Bring one end of the strip to the middle. Dot the dough with some of the oil/butter mixture and sprinkle some semolina.
- Bring the opposite end over to form a square. Sprinkle semolina on top and set aside.
- Repeat this process with all of the dough balls to make them all squares.
Cooking the dough (pictures in blog post for reference):
- Put a frying pan, skillet, or ceramic griddle over medium heat.
- Before picking up a square of dough, pat it down flat in order to increase its size. Transfer it to cook on the pan.
- Allow the dough to cook on one side for about 1-2 minutes. Flip it over and allow the next side to cook for another 1-2 minutes. Turn it over a couple of times and take it off the pan when both sides are golden brown and the center is cooked.
- Use warm ingredients. For example, use softened butter and warm water.
- Don't add too much flour to your dough, adding too much can yield a tougher flatbread. Only add more flour if it is too sticky
- Do not over-knead the dough, this can lead to a tougher flatbread. Only knead until it has become soft and smooth.
- The whole wheat flour can be substituted for all-purpose flour (1-1 ratio).
- The amount of water can depend on the temperature and amount of flour you add in. Make sure that when making your dough, you observe it's consistency. It should be a soft, smooth dough.