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M'semen (Layered Algerian Flatbread)

Algerians are very fond of m'semen, a flatbread made from basic ingredients like flour, semolina, butter, and water. The dough can be sticky to the touch while folding, so oiling the hands is necessary. Some people also fill the pancakes with minced meat and vegetables before frying in oil until they become crisp and golden.

Source and licence

"M'semen (Layered Algerian Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:M%27semen_(Layered_Algerian_Flatbread), revision 4504954), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:M'semen_(Layered_Algerian_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4504954

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Algeria. Associated with Algeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine both flours, sugar, salt, and yeast in a bowl.
  2. Gradually mix in the warm water until you get a soft dough. If it feels too sticky, mix in a little more all-purpose flour. If too dry, mix in some more water.
  3. On a lightly-floured surface, knead the dough for 10 minutes or until it is smooth.
  4. Divide the dough into smaller pieces, and roll each out into very thin rounds.
  5. Brush each dough round with oil.
  6. Fold the rounds into square envelope shapes, making 4 folds into the center.
  7. Cook each flatbread in a hot, lightly-greased skillet until browned.