Msemmen, moroccan flaky pancakes perfect for ramadan!

Ingredients

• ¾ tsp dry active yeast (or about 2 tsp fresh yeast)
• 1 tbsp + 2 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 stand mixer with a dough hook (optional)

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 mixer bowl and mix them together. Add the salt and sugar to one side, cover them with some of the flour and semolina, then make 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 it into 6 equal portions (about 110 g each). Shape the portions into balls and oil them before placing them 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.
• Stretch the dough balls out little by little, working from the center outward and brushing them regularly with the oil and 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