Msemen dough should feel soft and elastic after kneading. Resting makes it easier to stretch, and a thin coating of oil helps form distinct layers. This recipe makes eight small flatbreads.
Makes: 8 flatbreads
Prep: 25 minutes, plus 30 minutes resting
Cook: 20 minutes
Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina, plus more for dusting
- 1 teaspoon fine salt
- 1 1/4 cups warm water, approximately
- 1/4 cup neutral oil, for shaping
- 4 tablespoons softened butter
- Honey or jam, to serve
Method
- Mix flour, semolina, and salt in a large bowl. Add warm water gradually, mixing until a soft dough forms. Knead for 8 minutes until smooth and elastic.
- Divide into eight balls. Coat lightly with oil, cover, and rest for 30 minutes.
- Mix softened butter with 2 tablespoons oil. Lightly oil a clean work surface and flatten one ball.
- Stretch the dough gently from the center outward until very thin, taking care not to tear it. Brush with a little butter mixture and dust lightly with semolina.
- Fold the top and bottom edges toward the center, then fold the sides inward to make a square. Repeat with remaining dough.
- Heat a skillet over medium heat. Flatten each square gently and cook 2 to 3 minutes per side until browned in spots and cooked through. Serve warm with honey or jam.
Variations
For a less rich flatbread, use oil instead of the butter mixture. Serve with soft cheese and herbs for a savory breakfast.
Storage and reheating
Cool completely and refrigerate in a covered container for up to 3 days. Reheat in a dry skillet for about 1 minute per side.
Make breakfast planning easier with the early-start breakfast prep guide and weekly breakfast grocery list. Add flour and semolina to the Lucru Home meal planner.
