Recipe For Msemen, West African Flatbread

Msemen is a pancake like flatbread eaten in Morocco, Algeria and Tunisia. Traditionally it would be served for breakfast. I made ours for lunch, to eat with fattoush.

Msemen With Fattoush
Msemen With Fattoush
Head straight on to the Recipe For Msemen ♥

I have had a year of hair dresser issues. In January I had my hair cut with my usual hairdresser. Tiffany has been amazing and I have gone to her since she opened her own salon. At the same time she employed a new stylist. Andrien had just moved down from Pretoria and seemed to fit in quite well. Then Tiffany was in a car accident and took time off work to recuperate. I had already booked my appointment with her but as she was not able to cut my hair she asked if Andrien could do so. However, Andrien was not at work that day and so Nicci, the other stylist at the salon, cut my hair. She cut it so short that it did not need cutting for over 3 months! My next appointment was with Andrien as Tiffany was still off work.

Today’s inspiration ♥ Recipe For Msemen ♥ can be found on Lavender and Lime Click To Tweet

I go every 8 weeks for a cut and colour but all Andrien had to do was colour my hair and trim the bits over my ears and the back. Eight weeks later Tiffany was back at work and cut and coloured my hair. I booked my next appointment and a week before I was due she told me that she would not be able to cut my hair. I felt quite flat at the news, but was expecting it. Her fiancé lives in Gauteng and I have been waiting for her to move to be with him. Thankfully Andrien, who has since changed salons, was able to cut my hair. She cuts differently to Tiffany, but as they say, a change is as good as a holiday.

Msemen
Msemen

Click on the links for conversions and notes.

Msemen
 
Make these a day in advance to use in a fattoush salad
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Ingredients
  • 150g plain flour
  • 100g 00 flour
  • 50g fine semolina, plus extra for dusting
  • 200mls water
  • 2.5mls fine salt
  • 55mls vegetable oil, divided, plus extra for rolling
  • 20g butter
  • Salt flakes to season
Method
  1. Place the flours and semolina into a stand mixer bowl
  2. Add the water, salt and 5mls of the oil
  3. Using a dough hook mix on a low speed until the dough comes together
  4. Turn the mixer onto a medium speed and continue to knead until the dough is smooth, elastic and leaves the sides of the bowl
  5. Turn out onto a lightly oiled surface and grease your hands with a little bit of the oil
  6. Form the dough into a sausage shape and then measure out 6 portions, weighing between 80 and 85g
  7. Roll each portion into a ball and place on a lightly oiled baking tray
  8. Roll each portion around in the oil to coat
  9. Cover with cling film and set aside to prove for 20 minutes
  10. Lightly oil your work surface and taking one piece of dough at a time, press it into the palm of your hand to flatten
  11. Then use a rolling pin to roll the dough out to a 15cm square
  12. Gently fold the bottom third of the square into the middle, then fold the top third into the middle
  13. You want to overlap the first two layers to create a rectangle
  14. Fold the shorter ends of the rectangle into the middle of the rectangle so that they overlap each other to create a square
  15. Set aside to rest and repeat with the rest of the dough
  16. Starting with your first square roll each one out to approximately 15cm again
  17. Dust both sides with a little bit of semolina and repeat with the rest of the dough
  18. Place the butter into a glass bowl and melt in the microwave
  19. Add 50mls oil to the melted butter and stir to combine
  20. Place 15mls of the mixture into a large non-stick frying pan
  21. Heat over a medium temperature and then add one of the flatbreads dusting the excess semolina off before frying
  22. Fry until golden-brown before turning
  23. Continue frying until crisp and cooked through
  24. Remove from the pan and drain on paper towel
  25. Repeat with the remaining flatbreads, using 10mls of the oil and butter mixture for each one
  26. Season with the salt and serve

 

Dave and I are overseas in Italy. We will be back at work on the 1st of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.

Inspiration published on Lavender and Lime September 21:

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Rating: 5.0/5. From 2 votes.
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9 thoughts on “Recipe For Msemen, West African Flatbread

  1. I hate hair issues! Needing a new stylist because no longer seems to do it! I’ve been wanting to make this bread for awhile! Hope you have a fabulous trip!

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    1. We had an amazing trip, thanks Abbe 🙂

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  2. Sounds delicious Tandy. I don’t know what I’d do if my hairdresser wasn’t available — it’s been over 20 years!

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    1. I hope she never retires!

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  3. Ooh I have such a soft spot for flatbreads! Thanks for this one, I’ve never heard of it before! 😀

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    1. This one is so good.

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  4. Is the second flour line correct, Tandy. It has no quantity?

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    1. I will have to check when I get home. Thanks for the heads up

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    2. Hi Robbie, I checked the recipe – seems I left out the 1! It is 100g of 00 flour 🙂

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