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

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Fine Semolina: Cornmeal (coarser)
• Instead of Salt: Kosher Salt (adjust amount)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Dry Yeast: Instant yeast (same amount)
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Rolling Pin
• Frying Pan or Griddle
• Spatula
• Kitchen Towel
• Plate
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Achieving the correct dough consistency (soft but not sticky).
• Allowing the dough to rest for at least 10 minutes.
• Generously oiling and folding the dough to create distinct buttery layers.
• Cooking over medium heat until both sides are golden without burning.

Chef Tips from the Video

• Use a clean kitchen towel to keep the dough covered and prevent it from drying out.
• If you don’t have a rolling pin, stretch the dough with your hands and a flat surface.
• For extra crispness, brush a thin layer of melted butter on the cooked Msemen just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a pan before serving.

Freezer: Freeze individually wrapped for up to 1 month; thaw and reheat on a skillet.

Room temperature: Best eaten the same day; can stay at room temperature for up to 6 hours.

Make-Ahead Tips

• The dough can be prepared the night before, covered, and refrigerated.
• Uncooked folded squares freeze well; separate layers with parchment paper.
• Reheat frozen Msemen in a dry skillet over medium heat.

Frequently Asked Questions