Msemmen, flaky flatbreads
Flatbreads folded into squares and cooked in a frying pan.
Active time1 h
Cooking30 min
Total2 hResting : 45 min
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Ingredients
- a quarter of a cup of butter
- 1 and a quarter cups of water
- 2 cups of wheat flour
- a quarter of a cup of sunflower oil
- 1 tsp dried baker's yeast
- 1 tsp salt
- 1 cup of dry fine wheat semolina
- 1 tsp sugar
Preparation
Mix the flour, semolina, salt, sugar and yeast in a mixing bowl.
2 cups of wheat flour1 tsp dried baker's yeast1 tsp salt1 cup of dry fine wheat semolina1 tsp sugar- mixing bowl
Gradually add the lukewarm water, then knead for 10 minutes until the dough is soft and smooth. Divide into 8 balls, lightly coat with some of the measured oil, cover and leave to rest for 30 minutes. Flatten each ball into a thin sheet.
1 and a quarter cups of water- bowl
- clean tea towel
Melt the butter and mix it with the remaining oil. Brush over the sheets of dough, then fold in the sides to form squares. Leave the folded squares to rest for 15 minutes.
a quarter of a cup of buttera quarter of a cup of sunflower oil- saucepan
- pastry brush
- clean tea towel
Gently flatten the squares and cook them in a large flat frying pan over a medium heat for about 2 to 3 minutes on each side. Serve hot.
- flat frying pan
- spatula
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Mandat Roch du 20 octobre 2026 : illustrer les 525 recettes et variantes déjà publiées sans photo du nouvel inventaire, avec angles, cadrages et supports variés. Contenus, modèles, traductions et médias historiques conservés ; contrôle technique et visuel, sans essai en cuisine revendiqué.
Estimated times.