Msemen (Moroccan Stuffed Flatbread)

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup warm water
• 3 tablespoons vegetable oil
• 2 whole large yellow onions
• ½ cup fresh flat-leaf parsley
• ½ cup fresh cilantro
• 3 tablespoons vegetable oil
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey

Instructions

1. 1

   In a large bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoon of salt. Create a well in the center and pour in 0.75 cup of warm water and 3 tablespoons of vegetable oil. Using your hands, mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic. The dough should be slightly sticky but hold together — add a pinch more flour if it sticks to your palms. Form into a ball, cover with a damp cloth, and let rest for 15 minutes at room temperature.

2. 2

   While the dough rests, finely dice both large yellow onions into 0.25-inch pieces — you want them very small so they cook down evenly and meld with the herbs. Roughly chop 0.5 cup of fresh flat-leaf parsley and 0.5 cup of fresh cilantro separately, then combine them in a bowl.

3. 3

   Set a 10-inch skillet over medium heat and pour in 3 tablespoons of vegetable oil. Once shimmering, add the diced onions and sauté gently, stirring often, for 12–15 minutes. The onions should become very soft and golden — do not rush this or brown them; you're looking for a mellow, caramelized sweetness. You'll smell a deep, sweet onion aroma when they're done.

4. 4

   Remove from heat and stir in the parsley and cilantro mixture, 0.5 teaspoon of ground cumin, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Taste and adjust seasoning — the filling should be deeply savory and fragrant. Spread on a plate to cool slightly, about 5 minutes.

5. 5

   Divide the dough into 4 equal portions and roll each into a ball. On a lightly oiled work surface, use your hands (not a rolling pin) to stretch one dough ball into a thin, almost translucent 8-inch square — it should be paper-thin so it gets crispy. The dough will tear slightly; that's normal. If it springs back, let it rest for 1 minute, then continue stretching.

6. 6

   Place one-quarter of the filling (about 3 tablespoons) in the center of the square. Fold the top quarter down, then the bottom quarter up, then the left side over, then the right side over, creating an envelope shape. Gently press the edges to seal — you should have a rectangular packet about 4 inches by 3 inches.

7. 7

   Heat a 12-inch nonstick skillet or cast iron skillet over medium-high heat and pour in 0.5 cup of vegetable oil. Once the oil shimmers and a piece of dough sizzles immediately upon contact, carefully lay one msemen seam-side down in the oil. Pan-fry for 2–3 minutes until deep golden brown and crispy — you'll hear a steady, vigorous sizzle. Flip gently and fry the other side for another 2–3 minutes until equally golden and crispy.

8. 8

   Transfer to a paper-towel-lined plate and repeat with the remaining 3 dough portions, working one at a time. Keep cooked msemen warm on a plate in a 200°F oven while you finish frying the others.

9. 9

   Arrange the hot msemen on a serving platter. Drizzle lightly with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of honey for a traditional Moroccan touch — the contrast of salty, crispy, herbaceous pastry with honey's floral sweetness is signature. Serve immediately while still warm and crackling, with tea or alongside a Moroccan salad if you like.

Tools you’ll need

• large mixing bowl
• whisk
• 10-inch skillet
• wooden spoon
• plate
• work surface (counter or cutting board)
• 12-inch nonstick skillet or cast iron skillet
• fish spatula or thin metal spatula
• paper towels
• serving platter

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