Msemen Recipe - Square-Shaped Moroccan Pancakes (Rghaif)

This is a recipe for the dough used to make 
msemen, a flattened square-shaped rghaif

. The dough is kneaded like bread dough until 

soft and smooth.

How to Fold and Make Msemen shows how to 

flatten portions of the dough and fold them into 

squares. Frying the dough in a pan yields a 

layered pancake or flatbread that is crispy on 

the outside and chewy on the inside.

The recipe calls for a little semolina flour for 

texture and taste. How much to use is a matter 

of personal preference. Substitute more 

semolina for some of the white flour if you like a 

coarser texture.

Also try making round Moroccan Meloui.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Approx. 20 msemen (4" square)

Ingredients:

•  31/2cups flour 440 g)
• 
  
•  1/2cup fine semolina 90g)
• 
  
•  2teaspoons sugar
• 
  
•  2teaspoons salt
• 
  
•  1/4teaspoon yeast
• 
  
•  1/2cups warm water (approx. 1/3 liter)
• * * *
• For folding and cooking the msemen:
• 
  
•  1cups vegetable oil
• 
  
•  1/2cup fine semolina
• 
  
•  1/4cup very soft unsalted butter

Preparation:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 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.

Proceed with folding and cooking the dough. 

See How to Fold and Make Msemen.

Serving Suggestions:

Serve the msemen plain, with butter and 

honey, or jam.

To make a syrup from butter and honey, simply 

melt equal portions of butter and honey in a 

pan until hot and bubbly. Carefully and quickly 

dip the msemen in the syrup and place on a 

serving platter.