- Flour, semolina, water, salt and yeast
- Oil for folding (the layers come from the folding, not the leavening)
- A hot griddle (or a street cart's flat top)
Msemen
Homemade rghaif, the flaky griddle bread known as msemen. Photo via Wikimedia Commons.
Msemen is the flaky square flatbread of Moroccan breakfast: dough folded like an envelope with oil, then griddled until crisp outside and layered inside. It is sold warm from street griddles all morning, and torn apart to scoop up amlou, honey or soft cheese.
Its round cousin is baghrir, the 'thousand-hole' pancake. Both are breakfast food, eaten with mint tea.
Key ingredients
Where to try it
- Street griddles in every medina, mornings.
- Cafés serve it with amlou, honey or Laughing Cow-style cheese.
- Rfissa restaurants shred it as the base of the dish.