Msemmen, moroccan flaky pancakes perfect for ramadan!

Ingredients

• ¾ tsp dry active yeast (or 1 tsp fresh yeast)
• 1½ tbsp + 1 tsp warm water
• 1⅔ cups flour
• 1½ cups extra-fine semolina
• 1 pinch salt
• ½ tbsp sugar
• ¾ cup + 1 tbsp water
• 3 tbsp + 1 tsp butter
• 3 tbsp oil

Materials

• 1 pastry brush
• 1 food processor/kneader

Preparation

• Mix the dry baker's yeast with a little warm water and leave for 10 minutes. If you have fresh yeast, there's no need to hydrate it.
• Pour the flour and semolina into the bowl of the mixer. Mix together. Add salt and sugar to one side and cover with flour + semolina before forming a well.
  
• Pour in the rehydrated (or fresh) yeast. Knead, adding the warm water a little at a time, until the mixture is smooth and non-sticky.
• Form the dough into a ball and leave to rest for 15-20 minutes under a cloth at room temperature.
  
• Oil the dough and divide into 6 equal parts. Roll out the dough and oil before placing on a baking sheet.
• Cover with cling film and leave to stand for 15-20 minutes at room temperature.
  
• Mix the melted butter and oil and lightly oil the work surface.
• Roll out the dough a little at a time from the center outwards, brushing evenly with the oil + butter mixture.
  
• When the dough is well rolled out, fold the left side towards the center, brush with oil + butter, fold the right side towards the center, brush again.
• Then fold the top of the dough towards the center, brush over it and finally fold the bottom of the dough over it to form a square. Brush one last time.
  
• Place the squares on a baking sheet and cover with cling film. Leave to rest for 15 minutes.
• Flatten the msemmen before cooking.
  
• Cook the msemmen in a hot pan over medium heat for 5 minutes on each side.
• Place the msemmen on a tea towel, spacing them out.
  
• And it's ready! Enjoy with honey ;-)

Cookware

Questions

Photos of members who cooked this recipe