msmen (Moroccan layered crêpes)
recipe under the cut!
(makes about 24)
for the dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 ½ tsp salt
- 2 tsp sugar
- ½ tsp active dry yeast
- 1 ½ cup warm water
- about ¼ cup smen / butter / vegan margarine
- about ½ cup semolina flour
- oil for coating and cooking
1. mix dry ingredients in a large bowl. add just enough water to create a smooth, non-sticky dough–you may need less than 1 ½ cup.
2. knead dough on a lightly floured surface for about 10 minutes, until it is very smooth and elastic.
3. oil a baking sheet or another clean work surface. oil your hands and divide the dough into balls of about 1.5 – 2″ in diameter (or more, if you want to make larger msmen)
by pinching it between your forefinger and your thumb. add more oil to your hands as necessary. place the dough balls onto the oiled surface, cover, and allow to rest for about 20 minutes.
4. start with the first ball that you formed and work your way towards the last. with oiled hands, stretch each ball of dough out into a circle that is as thin as possible without tearing–the oil should help to make the dough more supple. the dough should be partially transparent.
5. dot the circle of dough with butter and sprinkle it with a bit of semolina flour.
6. fold one edge of the dough into the center of the circle, sprinkle with semolina, and then fold the other edge into the center. you should end up with the circle folded in thirds, like an envelope.
7. sprinkle the dough with semolina again. fold the top of the strip of dough down into the center, sprinkle again with semolina, and then fold the bottom of the strip up to form a sqare. place the square back on your oiled surface and repeat for each ball of dough.
8. again, start with the first square you formed and work your way to the last. on an oiled surface, flatten each square with your fingers until about doubles in size, trying to keep the folds still aligned with the edges of the square.
9. fry each square in a lightly oiled pan over medium heat for about two minutes on each side until golden brown. pressing down on each square for a few seconds with your hands or the flat end of a spatula will help them to cook evenly. you may find it expedient to fry the squares you’ve already formed while you’re flattening more.
10. place each finished square on a plate lined with paper towels to absorb excess oil. add a bit more oil to the pan as necessary–I found it helpful to do this when 1/3 of the squares were fried, and again at 2/3 of the way through. serve hot.
msmen are typically eaten for breakfast or as an afternoon snack, spread with honey, jam, cheese, Nutella, you name it!