Ingredients
2 cups of flour
1 cup of semolina
3/4 cup of oil
3 tablespoons of
butter
1 tablespoon of salt
1 tablespoon of sugar
1 teaspoon of dry
yeast
1-2 cups of warm
water (depending on the quality of absorption of your flour)
Directions
Steps for making the
dough:
1- Mix all the dry
ingredients together (flour, semolina, salt, sugar, and yeast)
2- Slowly add water
and work the dough until you are able to create a ball with the dough
3- If you are
kneading the dough by hand, use energetic and quick strokes. Knead for 20
minutes while adding water until you get an elastic dough.
4- You can use a
kneading machine to speed up the process. Put the dough ball in the machine and
automatically knead for the next 10 minutes while adding water.
5- Make small balls
with the dough (the size of golf balls) and let the dough rest for 20 minutes.
Note: the amount of
water needed depends on the quality of absorption of the flour you are using.
the goal is to get at the end an elastic and mallaeable dough. if your dough is
too sticky add some flour; if it is too hard add some water and continue
kneading it.
Steps for folding the
Msemmen:
6- Mix the melted
butter with the oil.
7- Spread some of the
oil/butter mixture on a flat surface. Take one dough ball and flatten it with
your hands. Gently keep stretching the dough until you get a thin circle of
dough. Fold the circle into a square as shown in the video.
Steps for cooking the
Msemmen:
8- Gently spread the
dough square with your fingertips until you get a thin dough square.
7- On low heat, cook
the Msemmen 5-10 minutes in each side.
Note: the Msemmen is
served hot with honey and Moroccan mint tea.
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