Algeria

The dish

Msemen is a square, flaky flatbread made with semolina and flour. You stretch the dough really thin, fold it into a square, and cook it on a griddle. In Algeria it’s usually eaten with honey and mint tea or coffee.

What we thought

This was good as a base but needs a topping to make it delicious. It would have been better if I’d cooked it in butter. Less healthy, though. It had a nice crunch on the outside, but the honey was necessary. Adding sharp cheddar cheese on top made it super good. 3/5.

Ingredients and directions

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup fine semolina
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp anise seeds, lightly crushed
• 1/3 cup warm water
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 1/2 tbsp fine semolina (for folding)
• 1 1/2 tbsp good quality honey

Directions

1. Melt 2 tbsp unsalted butter and mix with 1 tbsp olive oil in a small bowl. Set this aside as it will be used for layering the dough.
2. Combine 3/4 cup all-purpose flour, 1/2 cup semolina, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp anise seeds, lightly crushed. Gradually add 1/3 cup warm water and knead firmly for 8–10 minutes until smooth and slightly tacky. The dough should feel silkier than bread dough. It took me a bit more than 1/3 cup for the dough to come together.
3. Divide into 8 equal balls. Coat each ball in the butter-oil mixture and arrange on an silpa. Cover with a damp cloth and rest for 30 minutes.
4. Stretch and press the dough until it is as thin as you can possibly get it. Mine could let light through. Drizzle with the butter-oil mixture and dust lightly with 1 1/2 tbsp semolina. The semolina creates separation between layers.
5. Fold the left third over the center, then the right third over that (like a letter). Then fold the top third down and the bottom third up to form a rough square. Press gently to flatten slightly. Repeat with all balls.
6. Rest the folded squares for 10 minutes. Heat a pan over medium heat.
7. Smash the squares down using your palm or a rolling pin.
8. Cook in the pan for 3–4 minutes per side, pressing occasionally with a spatula, until deeply golden with dark patches and visibly flaky at the edges.
9. Serve immediately with honey.