Moroccan Flat Bread: M'semen and Rgaif Recipes

Moroccan flat bread is a staple in Moroccan cuisine, enjoyed in various forms for breakfast, tea time, or as an accompaniment to meals. Among the most popular types are M'semen and Rgaif, each offering a unique texture and flavor. Let's explore these delicious breads and learn how to make them at home.

M'semen: The Buttery Layered Flatbread

This Moroccan Flatbread (called M'semen in Morocco) has to be one of the tastiest breakfast breads. It's made in layers so that when you open this stunner up, it's filled with blankets of goodness. It's soft, buttery, and everything a good flatbread should be! This M'semen only needs 5 ingredients that are kitchen staples; you're bound to have everything you need all in your home!

M'semen is basically a Moroccan breakfast "bread" that is folded multiple times in order to get thin layers on the inside. M'semen can also be formed into circles but squares are a common shape. These can be left plain or can be filled with a variety of fillings before folding and enjoying. After they are folded, the dough is added to a hot pan or skillet and cooked in order to get a crispy outside while maintaining the soft, flaky layers on the inside.

Ingredients for M'semen:

• Durum flour: This is what makes this flatbread chewy (not rubbery) and just amazing!
• Whole wheat flour: You could also use all-purpose flour, but whole wheat flour is recommended.
• Yeast: Only a small amount of yeast is used here! Although the dough made in this recipe does not rise as much compared to other breads, yeast provides that distinct, bread flavor we all know and love!
• Softened butter: Literally the best ingredient to exist. This helps keep the flatbread soft and provides the best buttery flavor.
• Semolina: This ingredient also contributes to the chewy and soft texture of this flatbread as well as its flavor.

How to Make M'semen:

The steps for making the dough is in the recipe box below.

How to fold the Dough:

1. Before beginning, make your butter/oil mixture to keep the dough moist and separate your dough into smaller dough pieces by squeezing a large portion through your thumb and index finger.
2. Apply some of the oil/butter mixture to your fingers. Flatten out your dough ball using your fingers. Try to keep the dough as flat as possible without making any holes (if there are any small holes, don't worry they will be folded but try to avoid making large rips).
3. Take the edges of the dough and fold it over to the middle. Apply some of the oil/butter to your fingers again and pat it down. Then, sprinkle some semolina over it.
4. Fold the other side of the dough over to the middle and pat it down, applying the oil/butter mixture again. Sprinkle some of the semolina on top.
5. Take one end of the formed "line" and fold it over to the middle. Pat it down with some of the oil/butter mixture and sprinkle some semolina.
6. Take the other end and fold it over to the end to form a square. Apply the oil/butter mixture on top.
7. Pat the dough down to enlarge it and secure the layers on the inside (only do this step before you're about to cook it).

How to Cook the M'semen:

1. Transfer the finished dough onto a large pan over medium heat.
2. Allow the dough to cook on one side for about 1-2 minutes. Flip it over and allow the next side to cook for another 1-2 minutes. Turn it over a couple of times and take it off the pan when both sides are golden brown and the center is cooked.
3. Serve warm with whatever fillings you desire :)

How to store M'semen:

This M'semen is best fresh and warm as with any bread. However, it can be stored at room temperature, covered in plastic wrap, for up to 3 days.

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You can also cover them in plastic wrap and put them in the fridge. Using this method will allow them to last for up to 5 days.

F.A.Q:

Can these be stored in the freezer?

Yes! You can freeze the flatbread by wrapping it in plastic wrap individually and placing them in the freezer. They can last for up to 2 months! To serve, just take them out of the freezer and allow to thaw. Then place in a toaster oven to reheat or place them on a pan to reheat for around 2-4 minutes on each side or until warm.

What goes good on this breakfast flatbread?

These are my personal preferences that I LOVE adding before folding:

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• Nutella
• Honey
• Jam
• Cream Cheese
• Peanut butter
• Or you can keep it plain!

M'semen Recipe

Here is the detailed recipe for making M'semen:

Ingredients

Instructions

2 3/4 cups durum flour, plus more for kneading 1 1/2 cup whole wheat flour 1 tsp. salt 1 tsp. yeast 2 1/2 cup water 3 tbsp. softened butter 1/4-3/4 cup semolina, this depends on how much you use 7 tbsp corn oil

Making the dough: In a large mixing bowl, add the durum flour, whole wheat flour, salt, and yeast. Stir until the ingredients are all incorporated. Using a stand mixer or hand mixer, start to add the water in small increments while mixing. Knead the dough for 5-7 minutes by stand-mixer or 10-15 minutes by hand. Add more flour if needed to your dough (and to your workspace if you decide to knead by hand). Allow the dough to rest for 10 minutes. Shaping and Folding the dough: While waiting, combine the corn oil and softened butter. Use your fingers to cut up the butter into smaller pieces. Set aside. Keeping your hands oiled using the butter/oil mixture, divide the dough. Do this by grabbing a large section of dough and squeezing a "tangerine sized" ball through your thumb and index finger. This will allow you to control the sizes. Repeat until you have no more unshaped dough remaining. Place the balls of dough on a well-oiled surface so that it does not dry out. Allow the dough to rest for 5-10 minutes. Using oiled hands, flatten out the balls of dough into large circles with your fingers. Make it as thin as possible without making rips in the dough. Take one side of the dough and fold it over into the center. Add a little bit more of the oil/butter mixture and sprinkle about a 1/2 tbsp. of semolina on top. Take the opposite side of the dough that hasn't been folded and bring it to the middle. It will form a line/strip. Pat it down with oil/butter and sprinkle a little bit of semolina. Bring one end of the strip to the middle. Dot the dough with some of the oil/butter mixture and sprinkle some semolina. Bring the opposite end over to form a square. Sprinkle semolina on top and set aside. Repeat this process with all of the dough balls to make them all squares. Cooking the dough: Put a frying pan, skillet, or ceramic griddle over medium heat. Before picking up a square of dough, pat it down flat in order to increase its size. Transfer it to cook on the pan. Allow the dough to cook on one side for about 1-2 minutes. Flip it over and allow the next side to cook for another 1-2 minutes. Turn it over a couple of times and take it off the pan when both sides are golden brown and the center is cooked.

Tips:

• Use warm ingredients. For example, use softened butter and warm water.
• Don't add too much flour to your dough, adding too much can yield a tougher flatbread. Only add more flour if it is too sticky.
• Do not over-knead the dough, this can lead to a tougher flatbread. Only knead until it has become soft and smooth.
• The whole wheat flour can be substituted for all-purpose flour (1-1 ratio).
• The amount of water can depend on the temperature and amount of flour you add in. Make sure that when making your dough, you observe it's consistency.

Rgaif: The Crispy Pan-Fried Square Flatbread

Rgaif is a tasty crispy pan-fried square Moroccan flatbread or pancake. It is sold at street food stands or in bakeries in Morocco, but is also made in Moroccan homes. It's also known as rgaïf, rghaif, or r'gaif... or msemmen, m'smen, or msemen (and probably many more names). Rgaif is typically served with honey, jam, or another sweet spread (I love maple syrup with butter). You can also serve it filled with savory ingredients such as seafood, chicken, meats, cream cheese, veggies, or savory spreads.

Rgaif is also popular in Algeria, Tunisia, and other Maghreb (Western Arab) countries from Northwest Africa such as Libya and Mauritania.

It is popularly served with a hot honey butter syrup spread between the layers of the cooked bread along with Moroccan mint tea for breakfast. You can serve it in a lot of ways, including plain, filled with the honey, an onion and chile mixture, or with a spicy protein filling.

Ingredients for Rgaif:

• Flour: I used unbleached all purposed flour, but bread flour will also work.
• Salt
• Instant Yeast
• Water
• Olive Oil: for coating the dough and shaping the pancakes.

Rgaif Ingredient Variations:

• Butter: While I used all olive oil for shaping and frying this rgaif, you can combine the olive oil with melted butter for further laminating the pancakes to add extra flakiness.
• Fine Semolina Flour: You can incorporate some into the pancake dough if you like. You can also sprinkle some lightly between the layers, along with the butter mixture to further enhance the lamination.

Procedure to Make Rgaif:

1. First, knead the dough either by hand or stand mixer for several minutes until the dough is super elastic and cohesive.
2. Divide the dough into 80 gram balls (just slightly larger than gold balls) and coat them with olive oil.
3. Let the dough balls rest for at least 15 minutes before you roll them out. Now is a good time to make your filling if you are using one.
4. Using your hands, stretch out the dough as thinly as you can. Be sure to oil your work surface along with your hands. The trick is to get the dough really thin. It's best to stretch it by pressing it with your hands on your counter so that it doesn't spring back. You can also begin by using an oiled rolling pin and then finish the job with your hands.
5. Gently stretch and stretch and stretch the dough. I stretched mine out until I could see my work surface through the dough. At this point, add a sprinkle of butter and semolina if you choose to laminate the dough before folding. You can also spread the dough with your favorite filling.

Equipment You May Need:

While you can knead this dough by hand, it's much easier if you have a stand mixer. The dough is fairly dry and will need quite a long time, so being able to walk away while the dough is being kneaded makes this so much easier. You will also need a skillet or griddle for pan frying the flatbread.

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Make-Ahead Tips:

One make-ahead option is to create and oil the dough balls and then freeze them. When you are ready to make the rgaif, thaw the dough and roll it out. Another make ahead option is to fully make the rgaif and then freeze them.

Rgaif - Moroccan Flat Bread Recipe

Here is a detailed recipe for making Rgaif:

Ingredients

Instructions

For the Dough 500 grams flour 5.5 grams instant yeast 1 teaspoon salt 300 grams water, more if needed Olive oil for brushing and frying Optional fillings (you can add any filling you want before folding the dough) For the Optional Onion Filling 3 tablespoons olive oil 2 yellow onions or four shallots, skin removed, and thinly sliced 3 tablespoons olive oil 1 serrano or jalapeño chile, seeded and sliced. 1/2 cup parsley leaves, chopped 1/2 cup cilantro leaves, chopped 1 teaspoon granulated garlic 1 teaspoon cumin powder 1 teaspoon cayenne powder 1/2 teaspoon coriander powder Salt and pepper to taste

To Prepare the Optional Filling Heat the olive oil in a large skillet over medium low heat. Add the onions, chiles, parsley leaves, and cilantro leaves and cook, stirring regularly, until the onions are soft and translucent. Add the spices and continue to cook until the onions begin to brown. Set aside. To Make and Assemble the Rgaif Optional step: preheat the oven to 400 degrees F. This is in case your frying step does not fully cook the flatbread. Mix the dry ingredients of the dough in the bowl of a stand mixer. Add the water and mix with your hand to dampen the ingredients. Add more water as necessary. Knead with the dough hook until elastic and smooth. The dough should be tacky but not sticky, and completely clear the bowl. Divide the dough into 10 equal pieces (about 80 grams each) and form them into balls. Coat with olive oil. Cover with oiled plastic wrap and let rest for 15 to 30 minutes. With your hands, press each dough ball out onto your oiled work surface until it is very thin (thin enough so that you can see the counter through the dough). You can begin with a rolling pin and finish with your hands. Lightly brush the tops of each with olive oil. Spread with the optional fillings if using. Fold into square packets by folding opposite sides of the dough toward the center and then folding the other sides in the same way. Let the dough rest and then lightly reroll or use your hands to stretch to thin out the square one more time. Brush a large skillet or griddle with olive oil and then heat the pan over low heat. Cook one side of the squares in the pan for about 5 minutes. Brush the tops lightly with olive oil and flip the squares over and cook for an additional 5 minutes. Brush the tops lightly with olive oil.

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