Moroccan Msemen Flatbread
A quick, flaky pan-fried flatbread that's crisp outside and tender inside. Perfect for breakfast with honey or as a snack with tea.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup water
- ¼ cup vegetable oil
Instructions
- 1
In a large bowl, mix 2 cups flour and 1 tsp salt. Gradually add 0.75 cup water, stirring until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Divide into 4 balls and coat each with 1 tbsp of the oil.
- 3
On an oiled surface, press one ball into a thin rectangle. Fold the sides over like a letter, then fold in half to make a square. Repeat for all balls.
- 4
Heat a skillet over medium-high. Cook each square for 2-3 minutes per side, pressing gently, until golden brown spots appear and the bread puffs slightly.
- 5
Keep cooked flatbreads warm under a towel while cooking the rest. Serve warm with honey, jam, or as a wrap.
Tools you’ll need
- large bowl
- rolling pin (or hands)
- skillet
- spatula
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