These traditional delicious & oil-rich flatbreads/pancakes are made of a smooth dough of all purpose flour and semolina. Enjoy these buttery square-shaped flaky Moroccan pancakes as a snack or breakfast simply by dipping a msemen piece into honey.
All purpose flour/maida – 2 cups
Semolina – 1 cup
Dry instant yeast – 1 tsp
Salt – To taste
Sugar – 2 tbsp
Warm water – 2 cups
Vegetable oil – As needed
Plain Flour- As needed for kneading
Semolina – As needed for folding
Butter/clarified ghee- As needed
Method: In a large bowl, mix together the all purpose flour, semolina, yeast, salt, and sugar. Make a well in the center, pour enough warm water, and mix everything using your hands or a wooden spoon. Transfer the dough to a lightly floured work surface and knead the dough using your hands until it turns smooth. Grease a tray/plate generously with oil. Oil your hands and divide the dough into 10-12 medium balls and place them on the greased tray. Cover with a damp towel and leave aside for 20 minutes. Oil the work surface and your hands generously. Flatten each ball into a thin round shape using your fingers. Roll it out as thin as possible. Sprinkle semolina. From the left side, fold into three fold to the center dotting with butter and sprinkle more semolina. Now from the right cover over this. Repeat the same from top and bottom, sprinkling with semolina again before the final fold. You will get a square shaped disc. Place the folded pancakes to the oiled tray and repeat the process with the remaining balls. When all the balls are done, cover with a damp towel and let it rest again for another 20 minutes. Take a disc and place it on the oiled work surface. Grease a rolling pin, and roll out thin discs. Heat a griddle pan or tawa. Add a few drops of melted butter or oil. Place one mesmen on the pan and cook on both sides for 2-3 minutes on each side until crispy, flipping over at least twice on each side. Serve with butter and honey.