Msemen with Honey
Moroccan layered flatbread of semolina, folded into thin sheets and served with honey.
- 60 min
- 286 kcal / serving
- medium
- vegetarian
- Protein
- 5.3 g
- Fat
- 10.6 g
- Carbs
- 42.5 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 250 g wheat flour
- 100 g semolina
- 1 tsp sugar
- 1 tsp salt
- 180 ml lukewarm water
- 60 g soft butter
- 3 tbsp oil
- 4 tbsp semolina for dusting
- 4 tbsp honey
Method
- Mix flour, 100 g semolina, sugar and salt and knead with the water into a soft dough – about 10 minutes, until smooth and elastic.
- Divide into 8 balls, rub with oil and rest covered for 20 minutes.
- Mix the butter with the remaining oil. Stretch one ball on a well-oiled surface with your hands until almost translucent.
- Brush with the butter and oil mixture and dust with semolina. The semolina keeps the layers apart – without it they bake into a single flatbread.
- Fold the dough into thirds to form a long strip, then into thirds again to form a square. Prepare all the balls this way and rest for 15 minutes.
- Flatten the squares with oiled hands and bake in a dry pan over medium heat for 3 minutes per side until golden. Serve warm with honey.
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