M'semmen Moroccan Crepes

 M’semmen is sometimes called a Moroccan pancake or crepe but I think that name is misleading as it’s neither. This bread stands alone! It’s made by compacting layers of dough to form a flaky bread that is a favorite of all ages. You’ll often see it served for breakfast or tea time. In every Moroccan city there are women making them on flat top stoves. They make a set number for that time of day and that’s it. When they’re gone, there’s no more. You must eat them hot so the steam escapes from the flaky layers as you bite into it. Traditionally honey and butter and drizzled on top but you can use whatever you’d like. My kids put Nutella on theirs, while others prefer jam  and cream cheese or eat them just as they are. Don’t get discouraged if you struggle making these the first few times. They take practice!

 

 

INGREDIENTS

◊        3-1/2 cups flour

◊        1/2 cup fine semolina

◊        2 teaspoons sugar

◊        2 teaspoons salt

◊        1/4 teaspoon yeast

◊        1-1/2 cups warm water (approx. 1/3 liter)

 

FOR FOLDING AND COOKING THE MSEMMEN:

 

◊        1-1/2 cups vegetable oil

◊        1/2 cup fine semolina

◊        1/4 cup very soft unsalted butter

 

DIRECTIONS

◊        Mix all dry ingredients in a large bowl. Add 1½ cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If the dough is too sticky to handle, add a little flour one tablespoon at a time. Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.

◊        Set a bowl of the melted/soft butter and some oil at your work station.

Cover your hands with oil.

◊        Divide the dough into golf ball size portions.

◊        Start with the first ball you made and add more of the butter mixture to your hands and work surface. Flatten the ball to a very, very thin layer. It should be almost see through.

◊        Rub some oil on top, and fold into thirds to create a rectangular strip.

◊        Add some more oil and sprinkle semolina on the strip and fold again into thirds to create a small square of dough.

◊        Continue through the remaining balls.

◊        Heat a skillet and add a small amount of oil to the pan. Keep it on a medium heat. Starting with the first “package” you assembled, oil your hands and flatten the dough. It should be thin and remain in a square shape. Do not overwork or the layers will join together.

◊        Place into the warm skillet and cook until golden brown. If it does not turn to a golden color, you are not using enough oil.

◊        Cook on one side until you can see the edges start to pull up and the bottom is browning. Turn over and cook the other side the same.

 

The trick to this recipe is making sure you are using enough of the oil/ butter mixture at all steps. If you are not the dough will rip or will not cook correctly.

 

M’semmen are best eaten hot off the stove however you can easily reheat them to eat later. They can be frozen as well.