Usuba
Moroccan Msemen Flatbread
Multilayered Moroccan flatbreads with soft and chewy dough. Made from simple ingredients and perfect for breakfast or a snack. Can be served with jam, honey or condensed milk, dipping in tea.
- Total
- 40 min
- Standard serving
- 74.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix the flour, salt, baking powder and sugar with your hands.
- 2
Step 2
Add water gradually while mixing the dough. It should be soft but not sticky, and easy to roll into a ball. If the dough becomes too wet, add flour.
- 3
Step 3
Knead the dough thoroughly on the counter for 5 minutes.
- 4
Step 4
Grease your hands and dough with vegetable oil.
- 5
Step 5
Divide the dough into 8 pieces and roll them into balls, brushing with oil.
- 6
Step 6
Cover the balls with foil or cloth and let them rest for 15 minutes.
- 7
Step 7
Oil the table. Take one ball and flatten it with your hand, stretching the edges with your fingers to a thin layer of dough approximately 10–15 cm in size.
- 8
Step 8
Sprinkle the dough with a pinch of semolina. Fold the edges to the center, brushing with oil, to form a square.
- 9
Step 9
Repeat the procedure with all the balls. Let them rest for another 15 minutes.
- 10
Step 10
Oil the table and flatten the squares by hand to a size of 10–15 cm.
- 11
Step 11
Heat the pan and spray it with oil.
- 12
Step 12
Fry the flatbread over medium heat, flipping several times until both sides turn golden brown. If the flatbread starts to puff up, press it down with your hand.
- 13
Step 13
Place the finished flatbread on a paper towel to remove excess oil.
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