Msammen
HB-9979 · Hand-built original · American
Layered Moroccan flatbreads made from a flour and semolina dough rested overnight, stretched thin, folded with ghee and semolina and pan-cooked until golden.
AmericanBreakfast24 hr8 servings532 kcalVegetarianEgg-free
Main ingredient: all purpose flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 3 cups all purpose flour
- 1 cup extra fine semolina flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 cup warm water
- 1 cup ghee, melted
- 1/2 cup extra fine semolina, for dusting
Method
- Whisk the all-purpose flour, fine semolina flour, salt and sugar in a large bowl, add the warm water and mix until a firm, non-sticky dough forms.
- Knead the dough 5 minutes with a stand mixer hook, or 8 to 10 minutes by hand.
- Put the dough in an oiled bowl, cover it and rest it overnight at minimum; it will soften as it sits.
- The next day, divide the dough with greased hands into 8 balls, cover them and rest them for 30 minutes.
- Spread ghee over a clean work surface and grease your hands. Stretch one ball out very thin into a large square or rectangle.
- Fold one long side into the middle, add a little ghee and a sprinkle of semolina, fold the other end over it to make a long strip, then grease and sprinkle semolina again.
- Roll the folded square out into a larger thin square with a rolling pin.
- Cook each msammen in a skillet greased with ghee over medium-low heat for 2 to 4 minutes per side until golden and bubbly, greasing the pan again for each one.
- Serve the msammen warm with honey, butter or jam.
Prep: 1 h · Cook: 20 min · Total: 24 h
Nutrition (per serving, where published)
532 kcalCalories
9.4 gProtein
55.7 gCarbs
30.6 gFat
18.3 gSaturates
2.5 gFibre
0 gSugars
583 mgSodium
76 mgCholesterol
128 mgPotassium
17 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data