Recipe: Square-Shaped Moroccan Pancakes (Msemen)

It might sound silly but one of the best things about my trip to Morocco last Summer was the breakfast served by the Riads that we stayed at.

Although there were some differences from place to place the majority of the breakfasts were made up of various local breads and jams served with mint tea.

I particularly enjoyed the square pancakes or Msemen which are a rich traditional, pancake-like bread common to the Maghreb area (specifically Morocco, Algeria and Tunisia). 

Ingredients:

For making the dough:

• 440g all-purpose flour
• 90g fine semolina
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/4 teaspoon yeast
• 300ml warm water

For folding and cooking the Msemen:

• 350ml vegetable oil
• 64 g fine semolina
• 57g very soft unsalted butter

Method:

• Mix dry ingredients in a large bowl.
• Add the warm water and mix to form a dough. You can add more water if the dough is too dry, or add a little flour if it is too wet.
• Tip out the dough out onto a lightly floured work surface and knead by hand for 10 minutes until the dough is very smooth and elastic.
• Keeping your hands and the dough well-oiled, divide the Msemen dough into smooth balls about the size of an apricot or small plum.
• Set the balls of dough on an oiled surface to rest.
• Take a ball at a time, dip in the oil and flatten the dough as thin as you can on an oiled surface making sure to avoid tearing any holes in the dough.
• Blob some butter onto the dough and then sprinkle with a little semolina. This will help keep the folded layers separate when the Msemen cooks.
• Fold in thirds, then thirds again to form a square.
• Heat a frying pan, cast iron skillet or griddle over medium to medium-high heat.
• Take a square of dough and use your fingers and palm to flatten it until approximately double in size.
• Place the dough on the hot pan and cook, turning every so often, until golden brown.
• Remove to a rack to cool, and enjoy!

Serve the Msemen plain with butter and honey, or jam.