Msemen (flaky vegan Moroccan rghaif pancakes)

Name: Msemen (flaky vegan Moroccan rghaif pancakes)
Prep time: 1 h 10 min
Cook time: 15 min
Yield: 8 servings
Ingredients: 1 cups water; 1 teaspoon sugar; ¼ teaspoon instant yeast; 1 ¼ cup all-purpose flour; ¾ cups semolina flour; ½ teaspoon salt; ⅓ cup vegan butter for laminating; ¼ cup extra semolina flour for laminating; ¼ cup olive oil for rolling

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
10 mins
Resting time
1 hr
Servings
8 servings
Calories
273 kcal
Course
Bread
Cuisine
Middle Eastern

Msemen (flaky vegan Moroccan rghaif pancakes)

Joelle Ward

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These vegan, laminated pancakes are here to flip your stove-top-bread-making world upside down with their irresistible flakiness and delicate golden layers. So, tie up your apron and prepare for a recipe so buttery you will not believe it is vegan!

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Ingredients

Servings

1 cups water
1 teaspoon sugar
¼ teaspoon instant yeast
1 ¼ cup all-purpose flour
¾ cups semolina flour
½ teaspoon salt
⅓ cup vegan butter for laminating
¼ cup extra semolina flour for laminating
¼ cup olive oil for rolling

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Instructions

In a small bowl, combine water, sugar, and instant yeast. Stir until the yeast and sugar have dissolved. Let it sit for about five minutes until the mixture becomes frothy.
Meanwhile, combine all-purpose flour, semolina flour, and salt in a large mixing bowl or a stand mixer. Mix well.
Pour the yeast mixture into the dry ingredients. Mix everything together until a sticky dough forms. If kneading by hand, transfer the dough onto a clean, lightly floured surface. Knead the dough for five to seven minutes until it becomes smooth and elastic. If the dough feels too sticky, you can add a little more all-purpose flour. If kneading in a mixer, mix with the dough hook attachment for four minutes on low speed.
Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for an hour to allow the dough to rest, rise, and become smoother and more pliable.
Once the dough has rested, divide it into small pieces, each about the size of a golf ball.
Take one piece of dough and flatten it with your hands. Using a lightly oiled rolling pin, roll it into a thin, rectangular shape on an oiled work surface.
Place small ¼ teaspoon dollops of room temperature vegan butter evenly over the surface of the rolled-out dough. Sprinkle lightly with about 1 teaspoon of semolina flour.
Starting from one end, fold the dough into thirds, similar to folding a letter.
Rotate the folded dough 90 degrees and roll it out again into a thin rectangular shape.
Dollop again with vegan butter, dust with semolina, and repeat folding to form a thicker square shape.
Repeat steps 6-10 with the remaining portions of dough.
Brush the surface of the rolled-out dough with olive oil, and gently roll it into a thinner, wider square, about 5 inches (12.5 cm) on each side.
Heat a non-stick skillet or griddle over medium heat.
Place the folded msemen onto the heated skillet and cook for a few minutes on each side until golden brown and cooked through.
Remove the cooked msemen from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
Repeat the process with the remaining dough pieces, adding more oil to the skillet as needed.

Equipments used:

Notes

Patience Wins: Take your time with each step. From mixing the dough to folding and cooking, patience ensures you get the right texture and flavor.
Oil Wisely: Use a light touch when oiling your hands and the dough. Too much oil can make your msemen greasy, so go easy on it.
Fold Gently: When folding the dough, be gentle. Don't press too hard – you want to maintain those layers for that delightful crispy bite.
Heat Control: Keep an eye on your pan's heat. Cooking msemen over medium heat helps prevent burning and ensures even cooking.
Patience Wins: Take your time with each step. From mixing the dough to folding and cooking, patience ensures you get the right texture and flavor.
Oil Wisely: Use a light touch when oiling your hands and the dough. Too much oil can make your msemen greasy, so go easy on it.
Fold Gently: When folding the dough, be gentle. Don't press too hard – you want to maintain those layers for that delightful crispy bite.
Heat Control: Keep an eye on your pan's heat. Cooking msemen over medium heat helps prevent burning and ensures even cooking.

Nutrition Information

Show Details

Calories 273kcal (14%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 1g Sodium 206mg (9%) Potassium 65mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 0.001mg (0%) Calcium 8mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 273 kcal

% Daily Value*

Calories	273kcal	14%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Sodium	206mg	9%
Potassium	65mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin C	0.001mg	0%
Calcium	8mg	1%
Iron	2mg	11%