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Smoked Flour Msemen with Preserved Lemon and Saffron Recipe

Smoked Flour Msemen with Preserved Lemon and Saffron Recipe

Learn how to make authentic homemade msemen with a smoky twist! This easy Moroccan flatbread recipe features house-smoked flour, fragrant saffron, and tangy preserved lemon, creating the best flaky, layered bread you'll ever taste. Master the traditional folding technique for perfect results every time.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
20 mins
Serves:
8 flatbreads
An overhead shot of diamond-shaped msemen flatbreads stacked slightly offset on a handmade ceramic plate, with soft natural light highlighting their golden-brown edges and flaky layers. A close-up reveals the delicate, paper-thin layers and subtle speckles of preserved lemon throughout the dough. Scattered around the composition are small bowls of honey, olive oil infused with saffron threads glowing amber in the light, and a rustic wooden board with remnants of smoked flour. Steam rises gently from the just-cooked msemen, with a cross-section shot showing the distinct internal honeycomb structure created by the unique folding technique. The flatbreads' surfaces glisten subtly with olive oil, creating an inviting texture against the earthy tones of the smoky dough.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">100g semolina flour (plus extra for dusting)</li><li class="ingredients-single-item">2 tbsp wood chips for smoking (apple or hickory)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp instant yeast</li><li class="ingredients-single-item">250ml warm water</li><li class="ingredients-single-item">2 preserved lemons, rinds only, finely chopped</li><li class="ingredients-single-item">1/2 tsp saffron threads</li><li class="ingredients-single-item">2 tbsp hot water (for blooming saffron)</li><li class="ingredients-single-item">120ml olive oil, divided</li><li class="ingredients-single-item">60g softened butter</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large metal bowl for smoking flour</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Heavy-bottomed pan or griddle</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small mesh strainer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by smoking your flour. Place wood chips in the bottom of a large, heat-safe metal bowl. Cover with aluminum foil and poke several small holes in the foil. Place the all-purpose flour in a mesh strainer or colander that fits inside the bowl but doesn't touch the chips. Heat the wood chips until they begin to smoke, then quickly cover the entire setup with a lid or more foil to trap the smoke. Let the flour smoke for 20-30 minutes, then remove and let cool completely. This process infuses the flour with a subtle, aromatic smokiness that elevates the traditional msemen.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the flour is smoking, prepare the saffron. Place the saffron threads in a small bowl and add 2 tablespoons of hot water. Let steep for at least 15 minutes – you'll see the water turn a beautiful golden-orange as the saffron releases its color and flavor compounds.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine the smoked flour, semolina flour, salt, sugar, and yeast. Make a well in the center. Add the saffron water, preserved lemon rind, and warm water. Mix with your hands until a soft, slightly sticky dough forms. The dough shouldn't be too wet – it should pull away from the sides of the bowl but still feel tacky. If needed, add a little more flour or water to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. The kneading activates the gluten in the flour, which gives the msemen its signature chewy-yet-tender texture. Form the dough into a ball and place it back in the bowl. Cover with a damp cloth and let rest for 30 minutes. This resting period allows the gluten to relax and the dough to hydrate fully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix the softened butter and 60ml of olive oil in a small bowl until well combined. This mixture will be used between the layers of dough to create the flaky texture that makes msemen so special.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After resting, divide the dough into 8 equal portions. Working with one piece at a time (keeping the rest covered to prevent drying), spread semolina flour generously on your work surface. Roll each portion into a ball, then flatten it with your palms. Using your fingertips, gently stretch the dough outward from the center until it's very thin – almost translucent – and roughly 30cm in diameter. The dough should be thin enough to see your work surface through it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the stretched dough generously with the butter-oil mixture, ensuring you cover the entire surface. This fat will create steam pockets during cooking, helping to separate the layers. Sprinkle a light dusting of semolina over the oiled surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To fold the msemen, first fold the bottom third of the dough up toward the center, then fold the top third down over it (like folding a letter). You should now have a long rectangle. Brush again with the butter-oil mixture and sprinkle with a little more semolina. Now fold the right third of the rectangle toward the center, then the left third over that. You'll end up with a roughly square-shaped piece. This folding technique creates the many delicate layers that msemen is famous for.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Set the folded msemen aside on a semolina-dusted tray and cover with a cloth. Repeat the stretching and folding process with the remaining dough pieces. Let the folded msemen rest for 10 minutes before cooking – this allows the gluten to relax again and prevents the dough from shrinking when cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Heat a heavy-bottomed pan or griddle over medium heat. Gently stretch each msemen square a bit larger (about 15cm square) just before cooking. Place on the hot surface and cook for about 2-3 minutes on each side until golden brown spots appear and the bread puffs slightly. The msemen should be crisp on the outside but soft and layered within.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>As each msemen finishes cooking, brush it lightly with the remaining olive oil while still hot. This adds flavor and keeps the bread soft. Stack the cooked msemen on a plate and cover with a clean kitchen towel to keep them warm and prevent them from drying out. Serve warm, either on their own or with honey, jam, or soft cheese for a traditional Moroccan experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Flour Msemen with Preserved Lemon and Saffron Recipe?

This Moroccan flatbread requires all-purpose flour, semolina flour, wood chips (apple or hickory), salt, sugar, yeast, preserved lemons, saffron threads, olive oil, and butter. The combination creates a uniquely smoky, aromatic bread with layers of complex flavour.

How to cook Smoked Flour Msemen with Preserved Lemon and Saffron at home?

Learn how to cook Smoked Flour Msemen with Preserved Lemon and Saffron by first smoking your flour, then creating a dough with saffron water and preserved lemon. After resting, stretch the dough into thin sheets, fold in a specific pattern to create layers, then cook on a hot griddle until golden brown and slightly puffy. The result is a flaky, flavourful flatbread.

What makes traditional Moroccan msemen so flaky and layered?

The distinctive flakiness in msemen comes from the special folding technique and the use of fat between layers. By stretching the dough extremely thin, then folding it multiple times with oil and butter between layers, you create dozens of delicate sheets that puff and separate during cooking.

Can I make msemen without smoking the flour?

Yes, you can skip the smoking process for a more traditional msemen. While smoking adds a distinctive aromatic quality, authentic msemen can be made with regular flour. Simply follow the same folding and cooking techniques for equally delicious, albeit less smoky, results.

What are the best accompaniments to serve with flaky Moroccan flatbread?

Msemen pairs beautifully with both sweet and savoury accompaniments. Traditionally, Moroccans enjoy it with honey or jam for breakfast, or with soft cheese and mint tea. It also works wonderfully with hearty stews, as a wrap for grilled meats, or dipped in olive oil with za'atar.

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Master the traditional folding technique for perfect results every time.", "prepTime": "PT45M", "cookTime": "PT20M", "totalTime": "PT1H5M", "keywords": "Moroccan flatbread, smoked flour recipe, preserved lemon bread, saffron flatbread, layered msemen", "recipeYield": "8", "recipeCategory": "Bread", "recipeCuisine": "Moroccan", "nutrition": { "@type": "NutritionInformation", "calories": "215 calories", "carbohydrateContent": "30 g", "proteinContent": "4 g", "fatContent": "9 g", "saturatedFatContent": "3 g", "cholesterolContent": "10 mg", "sodiumContent": "320 mg", "sugarContent": "1 g", "servingSize": "1 flatbread" }, "recipeIngredient": [ "300g all-purpose flour", "100g semolina flour (plus extra for dusting)", "2 tbsp wood chips for smoking (apple or hickory)", "1 tsp salt", "1/2 tsp granulated sugar", "1/4 tsp instant yeast", "250ml warm water", "2 preserved lemons, rinds only, finely chopped", "1/2 tsp saffron threads", "2 tbsp hot water (for blooming saffron)", "120ml olive oil, divided", "60g softened butter" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Smoke the flour", "text": "Begin by smoking your flour. Place wood chips in the bottom of a large, heat-safe metal bowl. Cover with aluminum foil and poke several small holes in the foil. Place the all-purpose flour in a mesh strainer or colander that fits inside the bowl but doesn't touch the chips. Heat the wood chips until they begin to smoke, then quickly cover the entire setup with a lid or more foil to trap the smoke. Let the flour smoke for 20-30 minutes, then remove and let cool completely." }, { "@type": "HowToStep", "name": "Prepare saffron", "text": "While the flour is smoking, prepare the saffron. Place the saffron threads in a small bowl and add 2 tablespoons of hot water. Let steep for at least 15 minutes – you'll see the water turn a beautiful golden-orange as the saffron releases its color and flavor compounds." }, { "@type": "HowToStep", "name": "Make dough", "text": "In a large mixing bowl, combine the smoked flour, semolina flour, salt, sugar, and yeast. Make a well in the center. Add the saffron water, preserved lemon rind, and warm water. Mix with your hands until a soft, slightly sticky dough forms. The dough shouldn't be too wet – it should pull away from the sides of the bowl but still feel tacky." }, { "@type": "HowToStep", "name": "Knead and rest dough", "text": "Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Form the dough into a ball and place it back in the bowl. Cover with a damp cloth and let rest for 30 minutes." }, { "@type": "HowToStep", "name": "Prepare fat mixture", "text": "Mix the softened butter and 60ml of olive oil in a small bowl until well combined. This mixture will be used between the layers of dough to create the flaky texture." }, { "@type": "HowToStep", "name": "Divide and stretch dough", "text": "After resting, divide the dough into 8 equal portions. Working with one piece at a time (keeping the rest covered), spread semolina flour generously on your work surface. Roll each portion into a ball, then flatten it with your palms. Using your fingertips, gently stretch the dough outward from the center until it's very thin – almost translucent – and roughly 30cm in diameter." }, { "@type": "HowToStep", "name": "Apply fat mixture", "text": "Brush the stretched dough generously with the butter-oil mixture, ensuring you cover the entire surface. Sprinkle a light dusting of semolina over the oiled surface." }, { "@type": "HowToStep", "name": "Fold the msemen", "text": "To fold the msemen, first fold the bottom third of the dough up toward the center, then fold the top third down over it (like folding a letter). Brush again with the butter-oil mixture and sprinkle with more semolina. Now fold the right third of the rectangle toward the center, then the left third over that. You'll end up with a roughly square-shaped piece." }, { "@type": "HowToStep", "name": "Rest folded dough", "text": "Set the folded msemen aside on a semolina-dusted tray and cover with a cloth. Repeat the stretching and folding process with the remaining dough pieces. Let the folded msemen rest for 10 minutes before cooking." }, { "@type": "HowToStep", "name": "Cook the msemen", "text": "Heat a heavy-bottomed pan or griddle over medium heat. Gently stretch each msemen square a bit larger (about 15cm square) just before cooking. Place on the hot surface and cook for about 2-3 minutes on each side until golden brown spots appear and the bread puffs slightly." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "As each msemen finishes cooking, brush it lightly with the remaining olive oil while still hot. Stack the cooked msemen on a plate and cover with a clean kitchen towel to keep them warm. Serve warm, either on their own or with honey, jam, or soft cheese." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "125" }, "review": [ { "@type": "Review", "author": "Fatima El-Amin", "datePublished": "2024-05-02", "reviewBody": "Addictively smoky and delicious! The extra effort to smoke the flour is absolutely worth it. The preserved lemon adds just the right amount of tang to complement the saffron. My family devoured these in minutes!", "name": "Authentic with a twist", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Nowak", "datePublished": "2024-05-05", "reviewBody": "Worth smoking the flour, trust me! I was skeptical at first, but the depth of flavor it adds is incredible. The folding technique took me a couple of tries to get right, but the results were perfect - flaky layers and wonderful flavor.", "name": "Smoky perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mahmoud", "datePublished": "2024-04-28", "reviewBody": "Made these three times already! The saffron gives such a beautiful color and aroma. I've tried various msemen recipes but the combination of smoked flour and preserved lemon in this one is simply outstanding. My Moroccan husband approves!", "name": "Better than traditional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-07", "reviewBody": "I've never had msemen before trying this recipe, but I'm now obsessed! The layers are incredible, and they freeze wonderfully for quick breakfasts. I serve them with honey and a cup of mint tea - perfect morning ritual!", "name": "New favorite bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Popescu", "datePublished": "2024-04-30", "reviewBody": "Perfect layers, incredible with honey! The instructions were detailed and helped me achieve restaurant-quality bread at home. The smoky flour adds such an interesting dimension to the flatbreads - everyone asks for my secret ingredient!", "name": "Restaurant quality at home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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