Msamen o rghayef * crepes marroquí delicioso paso a paso sin cortes

Ingredients

• 500 grams All-Purpose Flour (sifted)
• 250 grams Fine Semolina (also called semolina flour)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Granulated Sugar (regular white sugar)
• 1 teaspoon Dry Yeast (active dry yeast)
• 500 milliliters Water (lukewarm (30‑35°C))
• 100 grams Unsalted Butter (softened, for layering)
• 2 tablespoons Olive Oil (extra virgin, for greasing dough and pan)
• 1 large Egg (optional, brushed on dough before cooking)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the all‑purpose flour, fine semolina, salt, sugar, and dry yeast until evenly distributed.

   Time: PT5M

2. Add water and knead

   Gradually pour the lukewarm water into the dry mixture while stirring with a wooden spoon. When the dough comes together, turn it onto a lightly floured surface and knead for about 8‑10 minutes until smooth and elastic.

   Time: PT10M

3. Rest the dough

   Cover the dough with a damp kitchen towel and let it rest for 10‑15 minutes (about 12 minutes) to relax the gluten.

   Time: PT12M

4. Prepare butter‑oil mixture

   In a small bowl, combine the softened butter with the olive oil. Mix until smooth; this will be used to oil the dough layers.

   Time: PT2M

5. Divide dough into balls

   Portion the rested dough into 8 equal pieces (about 120 g each) and roll each piece into a smooth ball.

   Time: PT5M

6. Layer and fold each ball

   Flatten a ball on a lightly oiled surface using your hands or a rolling pin into a thin square (about 15 cm). Brush the surface generously with the butter‑oil mixture, then fold the square into thirds like a letter, turning it 90° and folding again to form a smaller square. Repeat the oil‑brush and fold once more, creating multiple buttery layers.

   Time: PT15M

7. Rest shaped dough briefly

   Place the folded squares on a plate, cover with a towel, and let them rest for 5 minutes before cooking.

   Time: PT5M

8. Heat the pan

   Heat a non‑stick frying pan or griddle over medium heat (about 180‑190°C). Lightly brush the surface with a little olive oil.

   Time: PT5M

   Temperature: 180‑190°C

9. Cook the Msemen

   Place one folded flatbread onto the hot pan. Cook for 2‑3 minutes on each side, pressing gently with a spatula, until both sides are golden brown and the layers are crisp. Repeat with the remaining pieces, adding a little oil between batches if needed.

   Time: PT40M

   Temperature: 180‑190°C

10. Serve

    Transfer the cooked Msemen to a serving plate. Serve warm with tea, coffee, jam, honey, or butter as desired.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g