Msammen

Msammen is a delicious square-shaped Moroccan bread that is traditionally enjoyed for breakfast with a cup of green mint tea! It’s buttery, flakey, and so light. If you’ve ever had paratha or roti, it’s very similar!

For most of my childhood, I truly don’t think I went a day without eating msammen. It’s my favorite thing in the whole wide world and if I didn’t get a chance to eat it for breakfast, I’d have it as an after school lunch. I’d enjoy it savory with eggs or sweet with honey and olive oil. It is so nostalgic to me so even though it takes a lot of effort and time to make them from scratch, it’s definitely a labor of love and that makes it all the more worth it.

Making the Dough

The dough is super simple to make! Something my mom would always say is that a good msammen does not require any yeast, the dough just needs to rest ALOT. The best way to prepare this recipe is make the dough the night before. It only takes 10 to 15 minutes so then the dough can rest overnight and be ready for breakfast the next morning.

Here are the ingredients you need:

• all purpose flour
• extra fine semolina flour
• salt
• sugar
• warm water

To a large mixing bowl, add the all purpose flour, extra fine semolina flour, salt, and sugar. Whisk together. Add the warm water and combine until a dough forms that is firm and not sticky. Now knead the dough. If using a stand mixer with a dough hook attachment, knead for 5 minutes. If kneading by hand, it will take about 8 to 10 minutes. The dough will seem tough but it will soften as it rests. Place in an oiled bowl, cover, and let it sit overnight minimum. You make it the night before or the morning before but not the day of. The dough needs rest to soften up so that when you stretch it, it doesn’t tear.

NOTE: You can find extra fine semolina at some large supermarkets or middle eastern grocery stores.

Layering and Shaping

The next day, working with greased hands, divide the dough into 8 equal balls and cover with saran wrap. Let it rest for 30 minutes.

NOTE: Make sure the dough is covered with saran wrap at all times to prevent it from drying and hardening. It needs to stay soft.

On a clean large surface, add a bit of ghee and spread on the surface. Grease your hands generously as well. Take one dough ball and spread it really thin into a large square or rectangle. It doesn’t have to be perfect. It should be transparent if you put your hand underneath.

Fold the long side in towards the middle. Add a bit of ghee and a small sprinkle of semolina. Fold over the other end towards the middle so now you have a long strip. Grease and sprinkle semolina again. Fold the top towards the center, add ghee and sprinkle semolina, then the bottom, add ghee and sprinkle semolina so then you’re left with a square shape. Repeat with the rest of the dough.

NOTE: When sprinkling the semolina in between layers, you don’t need a lot. Just a tiny pinch!

Cooking the Msammen

Use a rolling pin to flatten out the small square into a larger thin square. Heat a skillet or pan over medium-low heat and grease it with ghee. Add the msammen and cook on each side for 2 to 4 minutes or until beautifully golden and bubbly. Repeat with the rest of the dough, making sure to grease the pan with ghee each time.

NOTE: After flipping it off, it is likely that it will puff up. Just press it down with a spatula gently that way it can evenly cook and crisp up on both sides.

Enjoy warm with honey, butter, jam, olive oil, or even eggs!

Can I Make This Ahead of Time or Freeze?

Yes, the dough can be made the day before or many days before and just store in the fridge!

If you don’t want to eat all the msammen but want it ready to go for whenever you want to enjoy one, here’s what I like to do. Partially cook them on the pan just until lightly golden. Don’t cook until golden brown and crispy. Allow them to cool and then store in a ziplock bag in the freezer. Then you can take one out at a time and toast it fully on the pan to enjoy for breakfast!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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