Moroccan Msemen Recipe - Square Laminated Pancakes

Method13 steps

1. 1

   Step 1: Combine the 3½ cups all-purpose flour, ½ cup fine semolina for the dough, 2 tsp sugar, 2 tsp salt and ¼ tsp dry yeast in a large bowl; use less yeast in very warm weather. Add about 1½ cups warm, not hot, water and mix to form a dough.

   Uses 3½ cups all-purpose flour · ½ cup fine semolina for the dough · 2 tsp sugar · 2 tsp salt · ¼ tsp dry yeast; use less in very warm weather · About 1½ cups warm, not hot, water

2. 2

   Step 2: Knead all the dough from step 1 by hand until very smooth, soft and elastic but not sticky. Work in a little extra water or all-purpose flour only as needed for that texture.

   Uses Complete mixed msemen dough · Extra water, only as needed for dough texture · Extra all-purpose flour, only as needed for dough texture

3. 3

   Step 3: Use some of the approximate 1 cup shaping-oil supply to oil a tray. Divide the kneaded dough from step 2 into smooth small-plum-sized balls. Place them on the tray, cover loosely and rest for 10–15 minutes, checking from 10 minutes.

   Check dough-ball relaxation · 10 minUses Complete kneaded msemen dough · Some shaping oil for the tray

4. 4

   Step 4: While the balls rest, set up a large flat work surface. Keep the rested dough tray, remaining shaping oil, separate ½ cup layering semolina and about ¼ cup very soft layering butter nearby. Put the griddle or large pan on the stove, leaving it off the heat until the squares are folded.

   Uses Resting dough-ball tray · Remaining shaping-oil supply · About ½ cup fine semolina for the layers · About ¼ cup very soft unsalted butter for the layers, more if needed

5. 5

   Step 5: Generously oil the work surface and your hands with some of the shaping oil. Dip one rested ball from step 3 in the oil and place it on the work surface. Gently spread it into a paper-thin rough circle with light sweeping motions from the center outward, oiling your hands as needed.

   Uses 1 rested dough ball · Shaping oil for the first ball, hands and surface

6. 6

   Step 6: Dot the thin dough circle from step 5 with some of the layering butter from step 4 and sprinkle with layering semolina. Fold it into thirds like a letter to form a long rectangle. Dot with more of the same butter, sprinkle with semolina and fold into thirds again to form a square.

   Uses First paper-thin dough circle · Layering butter and semolina for the first square

7. 7

   Step 7: Put the folded square from step 6 on the oiled tray. Repeat steps 5–6 with the remaining rested balls from step 3, using more of the same shaping oil, layering butter and semolina as needed. Keep the folded squares in order so the first shaped will be cooked first.

   Uses First folded msemen square · Remaining rested dough balls · Remaining shaping oil as needed · Remaining butter and semolina layering supplies

8. 8

   Step 8: Heat the griddle or pan over medium heat until quite hot. Take the first folded square from step 7 and put it on the oiled work surface. Oil your hands with some of the shaping oil and pat the square firmly to double its original size.

   Uses 1 folded square · A little shaping oil for flattening

9. 9

   Step 9: Transfer the flattened square from step 8 to the hot griddle. Cook, turning several times, until golden and crisp outside and cooked through the center. Transfer it to a rack.

   Uses First flattened msemen square

10. 10

    Step 10: Flatten and cook the remaining squares from step 7 in their shaping order, using more of the same shaping oil as needed and turning several times until each is cooked through. Cook several at once only if the pan has room. Collect all cooked msemen on the rack with the first from step 9.

    Uses Remaining folded squares for repeated cooking batches · Shaping oil as needed for remaining squares · First fully cooked msemen

11. 11

    Step 11: As each cooked msemen from step 10 cools for a minute or two and is comfortable to handle, hold it at opposite ends and flex gently back and forth for a few seconds to separate its laminated layers.

    Uses Collected cooked msemen

12. 12

    Step 12: Serve the cooked msemen from step 11 warm, plain or with the optional dipping sauce in step 13. For storage, cool plain pieces completely before freezing. Reheat directly from frozen in a pan over medium-low heat, or directly on a rack in a preheated 180°C (350°F) oven until warm.

    Uses Cooked msemen with separated layers

13. 13

    Step 13: For an optional dipping sauce, heat equal portions of the separate serving butter and honey in a pan. When hot and just beginning to bubble, turn off the heat. Dip the warm msemen selected from step 12 into the sauce to coat both sides; make only the amount of sauce needed.

    Uses Unsalted butter, optional for dipping sauce; equal portion to honey · Honey, optional for dipping sauce; equal portion to butter · Warm msemen selected for optional dipping