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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


  • 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


  • 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.


Msemen, a Moroccon Bread