Msemen Dough for Square-Shaped Moroccan Pancakes

Make the Msemen Dough

1. Gather the ingredients.

2. Mix together flour, semolina, sugar, salt, and yeast in a large mixing bowl.

3. Add warm water and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If dough is too sticky to handle, add a little flour, 1 tablespoon at a time.

4. Transfer dough to a lightly floured work surface and knead by hand for 10 minutes, until dough is very smooth and elastic. Alternatively, knead dough in a stand mixer with a dough hook for 5 minutes.

Fold the Dough

1. Gather the ingredients.

2. Prepare a large, smooth surface for working with dough; a large plastic tray or a clean counter is fine. Spread a little vegetable oil over the work surface so dough doesn't stick.

3. Keeping hands and dough well-oiled, divide msemen dough into smooth balls. Try the Moroccan method: Grasp a large portion of dough and squeeze off a ball between thumb and forefinger. It takes a little practice but is an efficient way to control the size of the balls.

4. Set balls of dough on an oiled surface, such as a baking sheet. Be sure dough is well-oiled so it doesn't dry out. If making a large quantity, consider covering dough loosely with plastic while working. Allow dough to rest for 10 minutes.

5. Working in order, starting with first ball of dough that was shaped, dip a ball of dough in the vegetable oil.

6. Use oiled hands to flatten and spread dough into a very thin circle or irregular square. Make it as thin as possible without breaking dough. A small hole or two is okay; they'll be concealed when the dough is folded.

7. Dot dough with butter and sprinkle with a little semolina. This helps keep folded layers separate as msemen cooks.

8. Fold one side of dough into the center.

9. Fold opposite side into center to make a narrow strip of dough.

10. Fold one end of the strip of dough to the center.

11. Fold opposite end of dough to center to make a square.

12. Set folded dough aside on an oiled surface. Repeat process until all of the dough has been folded into squares.

Cook the Msemen

1. Heat a frying pan, cast-iron skillet, or griddle over medium to medium-high heat.

2. Pat each square of dough as it is picked up with fingers or palm to flatten it until approximately double in size.

3. Place msemen in pan and fry, turning over several times, until golden brown and the center of the msemen is cooked (it should be chewy, but not gummy or raw). This should take several minutes.

4. Remove cooked msemen to a rack to cool while frying the remaining msemen.

5. Serve msemen plain with butter and honey or jam.

   Tips

   • It's common to shape the balls of dough about the size of apricots or small plums; this will yield a 4- to 5-inch-square msemen. You can make msemen any size you like, but they're often made small so more will fit onto a griddle or into a pan to cook at one time. If you are cooking msemen one-by-one, you might want to make them larger and set up several pans.
   • To make a syrup from butter and honey, simply melt equal portions of butter and honey in a pan until hot and bubbly. Carefully and quickly dip the msemen in the syrup and place it on a serving platter.
   • Msemen can be made up ahead of time and placed in the freezer for later use. Reheat them in just a few minutes on either the stovetop or in the oven.