msemen (layered crepes/crêpes feuilletées)

msemen but with instant yeast. i usually do it without yeast as my mom does. however yeast makes those crepes softer and easily digestible.

Category:

Howto & Style

Tags:

• msemen
• msemmen
• m'semen
• crepes
• feuilltées
• meloui
• bread
• morocco
• moroccan
• pancake
• pain
• breakfast
• food
• cooking
• recipe
• kitchen
• maroc
• marocain
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• arabic
• arabe

[YeeSun]

I have a question, when I bake the msemmen they come out very hard, like bread. Does it mean that I need to make the dough more sticky?

[marframar1]

@YeeSun hello YeeSun,

i must admit that the first attempts can be disappointing, and my first msemen was very as hard as bread.

your dough must be very soft, springy to touch, nearly sticky but not too much. actually you must be able to manipulate it very easily if you lightly oil your hands.

you mustn't forget to spread enough butter/oil mix onto the working surface and onto the msemen before folding it.

[marframar1]

@YeeSun finally, preheat your skillet or your pan nad then mage it to keep it hot but not hot until it starts to smoke.

i hope my advices will help you to succeed! i had to train a lot but the results are worth it.

[YeeSun]

@marframar1 Thank you for the tips, I will try it next time. I think my problem is the texture of the dough. This is my second time that I make these msemmen. So I guess I need to practice more haha.

[marframar1]

@YeeSun you're welcome. just try to make a softer dough and grease it more and tell me how it turns out. good luck!!! ;)

[ALFATINA22]

thank u so much fr d vid

[marframar1]

@ALFATINA22 you're welcome!

[marframar1]

@niles20100 Merci! ;-)

[niles20100]

Un grand chapeau mon frere.

[marframar1]

@jasmine8021 thank you! i've always kneaded this way. my grandma does like that, kneading with the fists and folding it. in my opinion, it's the best way to get a smooth and elastic dough very fast.

try this method and tell me what you think about it ;-)

[jasmine8021]

very well made. I never seen anyone knead the dough with rolling the fists. Great technique!!

[marframar1]

@benmoro no problem. i'm glad i was helpful to you.however 20 oz of water seem to be huge. just remember that semolinas and flours are all different and don't absorb the same quantity water. so just add enough water to combine your dry ingredients and then add some water little by little to make it soft.

next time i'll try to make a real tutorial on how to make baghrir.

[benmoro]

@marframar1 Many Thanks Bro, i made them tonight, and Boy, it looks and tastes good :)

PS: I used a little more water (abt 20 oz: 12 oz at first, then 8 oz progressively)

[marframar1]

@benmoro Hey benmoro, you're welcome!

Actually, i don't measure the water but i pour approximatively 300 ml or 10 oz of water to combine the flour and the semolina together. from this moment, your dough will be firm but you want it to be soft. then you must knead the dough very well and add some water little by little to get a very soft dough, nearly sticky, as described on the video.

I hope my advice to be helpful enough! ;-)

[benmoro]

Hey Thanks for your vid, yours look much yummy. I have a quick question. How much water do you use. I can't figure out how soft the dough should be.

Thanks,

[marframar1]

@McJessy3000 you're welcome! i made this video for a friend in need. sometimes some people might think it's difficult to make msemen, but the more you try, the easier it becomes.

[McJessy3000]

thank you so much! =D love it!!