Msemen (Moroccan Layered Flatbread)

La storia di questo piatto

Msemen is the flatbread of Moroccan mornings, a folded square of golden layers born in the Maghreb and carried from home to home by hands that know it by heart. Wheat flour and semolina, butter and a thread of honey: a humble table made generous.

Ingredienti

• 200 g Type 00 flour
• 50 g Re-milled durum wheat semolina
• 170 ml Lukewarm water
• 5 g Salt
• 100 g Melted butter (for kneading and brushing)
• 25 ml Food-grade argan oil (for the final drizzle)
• 40 ml Neutral seed oil
• 80 ml Honey
• 15 g Sesame seeds

Preparazione

1. Mix the flour, semolina and salt in a bowl, form a well in the centre and pour in the lukewarm water. Knead vigorously for about 10 minutes, adding a tablespoon (about 15 g) of melted butter halfway through, until the dough becomes smooth, soft and elastic and springs back when pulled with two fingers. If it is too firm, add water a teaspoon at a time.
2. Divide the dough into 4 equal balls, weighing them if you want precision: they should all be the same size so they cook evenly together. Lightly coat them with a film of neutral seed oil, cover with a cloth or cling film and let them rest: the gluten relaxes and stretching becomes much easier.
3. Lightly oil the work surface with a little neutral seed oil (save the intensely flavoured food-grade argan oil for the final drizzle) and place a ball on it. Using your fingertips, without a rolling pin, gently spread it from the centre outwards towards the edges, until you have a very thin, almost translucent sheet. Work carefully to avoid holes: if a small tear forms, pinch the dough closed or cover it with a flap, since holes let the butter leak out and prevent proper layering.
4. Brush the entire sheet generously with melted butter (about 80-85 g in total for the 4 msemen), which gives the crispness. Fold the four sides towards the centre to form an envelope, the classic square shape of msemen, brushing with butter at each fold, and seal well. You now have a compact square made of thin layers.
5. Repeat the stretching and folding with the other three balls, one at a time. As you finish them, place the squares on a tray lightly oiled with neutral seed oil so they do not stick. Cover and let the folded squares rest for 20-30 minutes: without this rest the sheet will shrink back and will not stretch well with the fingers.
6. Heat a griddle or non-stick pan over medium heat, not scorching hot, otherwise the msemen will burn outside and stay raw inside. Place a square and gently press it with your fingers to flatten it; cook 3-4 minutes per side, until the edges are golden and golden bubbles appear. Turn with a wide spatula. Repeat for all 4 msemen (about 25 minutes in total), keeping the finished ones warm under a cloth.
7. Transfer the msemen, still warm, to a plate and, if you like, sprinkle them with sesame seeds (optional), which stick thanks to the heat and butter. Serve immediately, warm, with honey and a drizzle of food-grade argan oil (about 6 ml per serving) as the only final condiment.