Gluten-Free Msemen
Experience the comforting flavors of traditional Moroccan msemen with a modern twist in this Gluten-Free Msemen recipe! Perfectly soft and layered, these griddle-fried flatbreads are crafted with a blend of gluten-free all-purpose flour, millet flour, and tapioca starch for an authentic texture without compromising on dietary needs. Xanthan gum ensures pliability, while the intricate folding process creates those signature flaky layers. Brushed with a rich butter-oil mixture and sprinkled with gluten-free semolina, these msemen squares cook up golden and crisp, making them ideal for pairing with honey, jam, or savory spreads. Ready in under an hour, this recipe is the perfect solution for those craving a gluten-free take on a Moroccan favorite that delights at breakfast, tea time, or as a snack.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Millet flour
- 0.5 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1.5 cups Warm water
- 0.25 cup Olive oil
- 0.5 cup Butter or dairy-free butter substitute
- 0.25 cup Semolina (gluten-free, for sprinkling)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, millet flour, tapioca starch, xanthan gum, salt, and sugar.
Gradually add the warm water to the flour mixture, stirring continuously until a smooth, slightly sticky dough forms.
Add 2 tablespoons of olive oil to the dough and knead it gently for about 5 minutes, until the dough is soft and pliable.
Divide the dough into 8 equal portions and shape each portion into a ball. Cover the dough balls with a damp cloth to keep them moist.
Melt the butter or butter substitute in a small saucepan over low heat, or microwave it until melted. Stir in the remaining olive oil and set aside.
On a clean, flat surface, grease your work area with a bit of the butter-oil mixture. Take one of the dough balls and flatten it with your hands, stretching it outward to form a thin, round sheet.
Brush the top of the stretched dough with the butter-oil mixture, then sprinkle a little gluten-free semolina over it.
Fold the circle into thirds to form a rectangle, then fold the short ends toward the center to create a square packet.
Repeat the stretching and folding process with the remaining dough balls.
Heat a non-stick skillet over medium heat. Once hot, add the folded msemen squares to the pan without overcrowding.
Cook each msemen for about 3 minutes on each side, or until golden brown and cooked through.
Serve the msemen warm, alongside honey, jam, or your choice of topping.
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 470.9 g | 171% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 97 mg | 7% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
