Msemen is the square layered Moroccan flatbread: dough rolled paper-thin, brushed with butter and semolina, folded into a square, then griddled to crisp golden layers. Served with honey or amlou.

Msemen is the Maghreb's morning griddle bread, made across Morocco, Algeria and Tunisia. The folding technique creates the layered laminated structure that defines the bread, eaten plain with butter and honey, or stuffed with onions and tomatoes (msemen mahchi). Marrakech's Bab Doukkala counters run msemen daily from dawn, when bakers fold and griddle the squares on cast-iron skillets street-side.

Where to eat Msemen in Marrakech

3 editor picks for Msemen in Marrakech, ranked by editorial score. All Marrakech signature dishes · Msemen across every city.

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Make it at home

Serves Serves 4 (makes 8)2 hrIntermediate

Ingredients

  • 400 g plain flour
  • 100 g fine semolina, plus extra for folding
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • About 300 ml warm water
  • 100 g unsalted butter, melted
  • 100 ml vegetable oil, for working
  • Honey and amlou (argan-almond paste) for serving

Method

  1. Mix flour, semolina, salt, sugar and yeast. Add water gradually, kneading 10 minutes to a soft, slightly sticky dough.
  2. Divide into 8 balls. Rest covered 30 minutes.
  3. Oil a work surface. Roll one ball into a very thin rectangle (almost see-through). Brush with melted butter; sprinkle with semolina.
  4. Fold one third toward the centre, the opposite third over the top. Then fold left and right thirds in; you have a square. Rest 5 minutes; repeat with all balls.
  5. Heat a cast-iron skillet over medium-high. Roll each square out to about 15 cm. Cook 2 minutes per side until golden and crisp at the edges. Serve hot, torn, with honey or amlou.

Editor tip. The very-thin first roll is what creates the layers; don't rush it. Use a generously oiled surface, not flour, to avoid drying the dough.

Common allergens: Gluten.