Moroccan Flatbreads, also known as “Msemmen” or “Rghaif,” are soft, flaky, and slightly chewy breads that are a staple in Moroccan cuisine. These flatbreads are often enjoyed with honey, butter, or served alongside savory dishes like tagines or soups. What makes them unique is the method of folding and stretching the dough, which creates multiple layers, giving the bread a wonderful texture. They’re perfect for soaking up sauces or simply enjoying with tea for a traditional Moroccan experience.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup fine semolina
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry yeast
- 1 1/4 cups warm water (adjust as needed)
- 1/4 cup vegetable oil (for folding and frying)
- 2 tablespoons melted butter (for folding)
- Optional: sesame seeds or nigella seeds for sprinkling
Instructions:
- In a large bowl, mix the flour, semolina, salt, sugar, and yeast together.
- Gradually add the warm water and mix until a soft dough forms. Knead for about 10 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 30 minutes.
- Divide the dough into small balls, about the size of a golf ball. Coat each ball lightly with oil and cover them with a towel. Let rest for another 10 minutes.
- On an oiled surface, take one dough ball and flatten it with your hands, stretching it into a thin, almost translucent circle.
- Brush the flattened dough with melted butter and oil, then fold the dough into thirds, then again into thirds to create a small square.
- Repeat with the remaining dough balls.
- Heat a non-stick skillet or griddle over medium heat. Cook the flatbreads one by one, pressing them gently with a spatula, for about 2-3 minutes on each side or until golden and crispy.
- Serve warm, optionally sprinkled with sesame or nigella seeds.
Enjoy your homemade Moroccan Flatbreads fresh from the pan, perfect for pairing with honey, jams, or as a side to any meal!
