Mapishi ya mkate wa ki Morocco. Moroccan msemmen

3 years ago, my Moroccan friend introduced me to this food and the recipe. Msemen, a traditional Moroccan flat bread. It has been my go-to recipe since then, and today, I’m going to share with you all the details and tips that are going to make this multiple layers flat bread come out perfect 👌

Let’s jump to the plane, guys 🇲🇦

Ingredients
3 cups all-purpose flour/white bread flour
1 1/2 cups semolina flour
Salt to taste

1 1/2 cups warm water (less or more)

For the layers we need:

1 cup melted butter
1 cup vegetables oil
1 1/2 cup semolina flour
1 tbsp baking powder

More oil when handling the sticky dough.

Tips
Add water slowly and make sure the dough is slightly sticky
There is no need to knead
If you have time, give your dough enough time to rest after each step except the last part after folding the msemmen (because you don’t want to leave the baking powder to stay too long)
Add enough butter and semolina flour when doing the layers
Strictly low to medium heat
Do not add butter or oil when cooking
Do not press too much when cooking.

Mahitaji
Unga wa ngano vikombe 3
Unga wa semolina kikombe 1 na nusu
Chumvi kiasi
Maji ya uvuguvugu kikombe 1 na nusu (weka kidogo kidogo na ukisie)

Kwa ajili ya tabaka tunahitaji
Siagi iliyoyayushwa kikombe 1
Mafuta ya kupikia kikombe 1

Unga wa semolina kikombe 1 na nusu
Baking powder kijiko 1 cha chakula

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