Moroccan bread has gone around the world, not only for its simplicity of preparation, but also for its versatility. Suitable for any type of use, sweet or savory, this bread looks a bit like our crepes and a bit like wraps.
It can be stuffed with vegetables, meat, cheese and sauces, for an appetizing “kebab-like”, or it can be flavored with sugar-free jam, light chocolate, chopped fruit with yogurt if you are on a diet, or it can also be served to children for breakfast. It is a very light and thin type of bread, and you can have a portion to accompany your dishes without too much guilt.
Moroccan bread can be the basis for almost anything. It just takes a little patience to get the characteristic “dough” that makes it unique in its kind, and you often have to grease your fingers with seed oil to avoid sticking to the dough. There are two Arabic terms for it: batbout and msemen.
In this article, we are talking about msemen, which seems to differ from batbout only in its structure, which in our case is similar to puff pastry. If it is frozen after the last rising phase, it can be an excellent resource in case of need. Just take it out and let it thaw at room temperature, then roll it out and cook it.
Moroccan bread cooked in a pan and very quick to make, a unique goodness
Prep Time: 20 minutes + 30 minutes resting
Cook Time: 10 minutes
Total Time: 1 hour
Calories: 100 per serving
250 grams buckwheat flour (or durum wheat semolina and 00 flour)
2 glasses of warm water
1 teaspoon of sugar
1/2 cube of crushed yeast
1/2 packet baking powder (not vanilla)
Seed oil to taste
Salt to taste (if making the salty version)
- In a bowl, mix the warm water with the sugar, crushed yeast and the first cup of flour.
Mix with a hand whisk to obtain a homogeneous mixture.
- Add the rest of the flour a little at a time, mixing well, then transfer to a work surface greased with oil.
- Grease your fingers frequently so that you can work the dough quickly and form a loaf.
- Cover with plastic wrap or place in a plastic bag.
- After 15 minutes, take the dough out again and knead it a little bit, always with greased fingers.
- Take a small amount at a time, work with your fingers and form a ball.
- Do the same with all the dough and cover the balls with plastic wrap for 15 minutes.
- Meanwhile, prepare a bowl with half a glass of seed oil and half a teaspoon of baking powder, and another bowl with a little durum wheat semolina.
Moroccan bread preparation
- Grease your hands well and take a ball, roll it out with your fingers to form a large circle that you will try to push outwards until it forms a square.
- Sprinkle with the oil mixture and a little semolina (you can also use a pastry brush for the oil).
- Now divide the dough into three parts, lift the right side and fold it vertically, sprinkling it with the oil mixture and a little semolina, then fold the left side, again sprinkling it with a little oil and semolina.
- Fold the upper part vertically and then the lower part, sprinkling a little oil and semolina each time.
- Put this “package” aside and continue with all the other balls, one by one, following the same procedure from point 10 (remember to grease your fingers every time you handle the dough).
- Heat a smooth plate or a non-stick pan greased with a little oil.
- Start cooking the “bread”, starting with the first prepared “package”, place it on the hot plate and cook for two or three minutes, turning it frequently from one side to the other so as not to risk burning it.
- If you are going to use it salty, sprinkle the surface with salt.
- Serve hot, warm or cold. You can accompany it with a second course of fish or meat. It is also possible to enjoy it as a snack with a good lean cold cut.