Msemmen : Algerian flatbread

[Al-khiyal]

Msemmen : Algerian flatbread

Recipe from Farid Zadi

There's character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial. Zadi likes pairing the flatbread with an acidic dish, which is why we recommend it with the shrimp charmoula; but, as he points out, the bread actually goes well with the entire meal, so plan on leaving it on the table from Start to finish.

Active time: 1 1/2 hr

Start to finish: 2 1/2 hr

Servings: Makes 12 flatbreads

Ingredients

3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)

1 teaspoon salt

1/2 cup olive oil, divided

1 1/2 cups water

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon turmeric

Preparation

Make dough:

Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.

Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.

Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.

Form flatbreads:

Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.

Make 11 more spirals in same manner.

Finish and cook flatbreads:

Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.

Cook's notes:

• Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.

• Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.

[nesreen]

Msemen made with white flour or Fine semolina , without spices , can be eaten with coffee or tea (with the addition of melted butter and Honey )

[Bent_Bladi]

OMG!!! I had that stuff before... TO DIE FOR!!!

*drools*

I shouldn't be in this section when i'm hungry - yet lazy

gahh!! i can almost taste it!

[nesreen]

OMG!!! I had that stuff before... TO DIE FOR!!!

*drools*

I shouldn't be in this section when i'm hungry - yet lazy

gahh!! i can almost taste it!

I was lucky to have some help around the house when i lived in Morocco and the young lady who worked with us made it almost every other day as kids loved it for snacks when back from school . i never learnt to make it .
but recently i learnt to make it (after i saw a recipe on here ) i tried a few times until i got it right and my kids said it was the real stuff . BUT !! i could see the damage it was doing to my waistline , so i stopped making it . It tastes so nice but deadly if you tend to put on weight easily like i do ,

[Bent_Bladi]

i think maybe one day when i'm alone at home and starving i'll attempt to make it (cuz it looks just too damn good!!)

[sania]

This dish is exactly Indian Paranthas.
Though spices are generally not added.
They can be eaten with virtually anything.

[nesreen]

This dish is exactly Indian Paranthas.
Though spices are generally not added.
They can be eaten with virtually anything.

Yes they do look and taste almost like parathas . especially the round ones .