Kitchen · Bread and breakfast
Msemen
Square, flaky, folded flatbreads for breakfast and tea time. The folding is easier than it looks.
- Preparation40 min
- Cooking30 min
- Total1 h 10 min
- Makes12
Ingredients
| 300 g | plain flour |
| 200 g | fine semolina |
| 1 tsp | salt |
| 1 tsp | sugar |
| 290 ml | warm water |
| 100 ml | neutral oil, for shaping |
| 80 g | soft butter, for folding |
| 50 g | fine semolina, for folding |
Method
- Mix the flour, semolina, salt and sugar. Add the water and knead for 10 minutes, until the dough is smooth and stretchy.
- Oil your hands and the worktop. Divide the dough into balls the size of an egg, coat them in oil and rest for 15 minutes.
- Flatten a ball with oiled fingers, stretching from the centre outwards, until it is thin enough to see through.
- Dot with butter and sprinkle with semolina. Fold one third over the middle, then the other, then again the other way, to make a square.
- Rest the squares for 10 minutes, then flatten each gently to about 15 cm.
- Cook in a hot pan for 2 to 3 minutes on each side, until golden with brown spots. Serve hot with honey and butter.
Tip
They freeze well once cooked. Reheat in a dry pan, never in the microwave.