Vegan Msemen
Vegan Msemen offers a modern twist on the traditional Moroccan flatbread, transforming this classic into a plant-based delight. Soft, flaky, and perfectly golden, each folded layer is enriched with the subtle nuttiness of semolina and the smooth richness of olive oil. This vegan-friendly version maintains the authentic textures and flavors of msemen while effortlessly accommodating dietary preferences. The recipe combines simple pantry staples and a mix of easy techniques like hand-stretching and folding to create beautifully layered squares of bread that are crispy on the outside and tender on the inside. Whether served warm with sweet syrup or paired with savory fillings, this homemade treat makes the perfect addition to family meals or special occasions. Ready in just 2 hours, Vegan Msemen brings Moroccan culinary heritage to your kitchen with a plant-based twist!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Fine semolina
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Sugar
- 250 milliliters Warm water
- 60 milliliters Olive oil
- 50 grams Additional semolina
Instructions
In a large mixing bowl, combine the all-purpose flour, fine semolina, salt, baking powder, and sugar.
Slowly add the warm water to the dry ingredients, mixing continuously with your hand or a spatula until a soft, slightly sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Divide the dough into around 8 equal pieces. Shape each piece into a ball, cover them with a damp cloth, and let rest for about 15 minutes.
While the dough is resting, prepare the workspace by lightly greasing the surface with olive oil.
Once rested, take one dough ball and start flattening it with your hands, gently stretching it into a thin, round sheet (approximately 20-25 cm in diameter). You can use more oil to assist in this process to prevent sticking.
Sprinkle a thin layer of additional semolina over the stretched dough sheet.
Fold the dough's sides towards the center to form a square shape, brushing each layer with a little olive oil to ensure the layers do not stick together.
Repeat the flattening and folding process with the remaining dough balls.
Preheat a non-stick pan over medium heat. Once hot, cook each msemen, one at a time, for about 3-4 minutes on each side or until golden brown and crispy, pressing down gently with a spatula to cook evenly.
Serve hot or warm, ideally with syrup or savory fillings.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 308.0 g | 112% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 5.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 508 mg | 11% | |
*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.
