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 hairdresser 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 Share on X

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.


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Make these a day in advance to use in a fattoush salad
Recipe Category: Bread
Makes enough for: 6 people
All Rights Reserved: Adapted from Materchef Australia Mezze Feast


  • 150 g plain flour
  • 100 g 00 flour
  • 50 g fine semolina, plus extra for dusting
  • 200 mls water
  • 2.5 mls fine salt
  • 55 mls vegetable oil, divided, plus extra for rolling
  • 20 g butter
  • Salt flakes to season


  • Place the flours and semolina into a stand mixer bowl
  • Add the water, salt and 5mls of the oil
  • Using a dough hook mix on a low speed until the dough comes together
  • Turn the mixer onto a medium speed and continue to knead until the dough is smooth, elastic and leaves the sides of the bowl
  • Turn out onto a lightly oiled surface and grease your hands with a little bit of the oil
  • Form the dough into a sausage shape and then measure out 6 portions, weighing between 80 and 85g
  • Roll each portion into a ball and place on a lightly oiled baking tray
  • Roll each portion around in the oil to coat
  • Cover with cling film and set aside to prove for 20 minutes
  • Lightly oil your work surface and taking one piece of dough at a time, press it into the palm of your hand to flatten
  • Then use a rolling pin to roll the dough out to a 15cm square
  • Gently fold the bottom third of the square into the middle, then fold the top third into the middle
  • You want to overlap the first two layers to create a rectangle
  • Fold the shorter ends of the rectangle into the middle of the rectangle so that they overlap each other to create a square
  • Set aside to rest and repeat with the rest of the dough
  • Starting with your first square roll each one out to approximately 15cm again
  • Dust both sides with a little bit of semolina and repeat with the rest of the dough
  • Place the butter into a glass bowl and melt in the microwave
  • Add 50mls oil to the melted butter and stir to combine
  • Place 15mls of the mixture into a large non-stick frying pan
  • Heat over a medium temperature and then add one of the flatbreads dusting the excess semolina off before frying
  • Fry until golden-brown before turning
  • Continue frying until crisp and cooked through
  • Remove from the pan and drain on paper towel
  • Repeat with the remaining flatbreads, using 10mls of the oil and butter mixture for each one
  • 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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