Msemen | Moroccon Bread | Rghaif

Msemen is a Moroccan pancake or bread which is also called Rghaif. The bread is made from all-purpose flour and semolina.

We are working on Moroccan Cuisine, and for today I have a Moroccan pancake or a bread which is also called Rghaif. The bread is made from all-purpose flour and semolina. Oil and butter are lavishly used which makes the bread very soft. The bread is originally from Maghreb, common to Algeria, Tunisia and Morocco. You can read more on it here.

The Msemen is just like our paratha, square-shaped, the Punjabi style, but made with maida. These are actually patted with hands and not rolled, but I rolled these for the final shape. They tasted just like our Indian Parathas. I served these with honey, the traditional Moroccan way. The recipe can be scaled down to make a small batch. Moroccans have yet another interesting bread called Harcha, which is made from semolina. Any of their bread tastes awesome with the Coriander Yogurt Dip.

Msemen

Ingredients

31/2 cups flour
1/2 cup fine semolina
2 tsp sugar
2 tsp salt
1/4 tsp yeast
Warm water to bind the dough

For folding and cooking Msemen

11/2 cups vegetable oil
1/2 cup semolina
1/4 cup butter

Dough and Making

Mix all ingredients under the dough.
Add warm water and make a soft dough, the dough should not be sticky.
However, if the dough is sticky add flour gradually.
Transfer the dough to a working surface and knead the dough until smooth and elastic. This shall take about 10 minutes.
Apply oil and then pinch out medium-sized balls.
Cover and keep aside for 10-15 minutes.
Roll the balls into a disc.
Apply oil, spread semolina.
Now fold the right side, bringing the end to the centre, similarly fold all sides, thus forming a square.
Roll a little maintaining the square shape and cook on a griddle.

Print Pin

Moroccan Msemen

A super soft Moroccon Bread made with flour and semolina. It is also called Rghaif.

Course Lunch

Cuisine African

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 3 1/2 cups flour
• 1/2 cup fine semolina
• 2 tsp sugar
• 2 tsp salt
• 1/4 tsp yeast
• Warm water to bind the dough

For folding and cooking msemen

• 11/2 cups vegetable oil
• 1/2 cup semolina
• 1/4 cup butter

Instructions

• Mix all ingredients under dough.
• Add warm water and make a soft dough, the dough should not be sticky.
• However, if the dough is sticky add flour gradually.
• Transfer the dough to a working surface and knead the dough until smooth and elastic. This shall take about 10 minutes.
• Apply oil and then pinch out medium-sized balls.
• Cover and keep aside for 10-15 minutes.
• Roll the balls into a disc.
• Apply oil, spread semolina.
• Now fold the right side, bringing the end to the centre, similarly fold all sides, thus forming a square.
• Roll a little maintaining the square shape and cook on a griddle.

Notes