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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
Cook Time 15 minutes
Total Time 40 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

Msemen, a Moroccon Bread