North Africa / Bread
Msemmen
Msemmen (Arabic: مسمن, romanized: musamman or msamman), also known as rghaif (رغايف), is a traditional layered flatbread from the Maghreb region of North Africa, particularly popular in Algeria and Morocco. It is prepared by folding dough into square-shaped pancakes containing several thin layers, which are then cooked on a griddle. Msemmen is commonly enjoyed with honey, mint tea, or coffee for breakfast. Some varieties are filled with ingredients such as preserved meat (khlea), onions, and tomatoes. The smaller forms of msemmen are believed to have originated among the Berber people.
Ingredients
- all-purpose flour2 cup
- fine semolina, fine1 cup
- salt1 tsp
- sugar1 tsp
- instant yeast1 tsp
- warm water1 1/4 cup
- vegetable oil1/4 cup
- melted butter1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Mix the flour, semolina, salt, sugar, and yeast in a bowl.
Gradually add warm water and knead until a smooth dough forms.
Divide the dough into small balls and let rest for 30 minutes.
Flatten each ball into a thin sheet.
Brush with oil and butter, then fold into a square.
Let the folded squares rest for 15 minutes.
Flatten gently and cook on a hot griddle until golden brown on both sides.
Serve warm with honey, jam, tea, or savory accompaniments.
Region evidence: recipe text — “is a traditional layered flatbread from the Maghreb region of North Africa, particularly popular in Algeria and Morocco.”
