Very much into msemmen these days.. have rediscovered my love for them. I feel they are so versatile, can be combined with almost anything and also with just a cup of tea.
Right so recpe: I don’t proclaim it as the original – you know I never do. But this is what works for me. I’ve tried out different ways before and though they were good in their own way, they honestly did not come close to the ones I got from the Moroccan shop in Antwerpen. These are as close as possible. Do give them a try but stick to the recipe, don’t change it. I have done the experimenting for you..
The first thing u need, is patience 🙂
Other Ingredients:
400 g plain flour
100 g FINE semolina (soojhi)
1 tsp or to taste salt
1 tsp sugar
2 tablespoons oil
1/8 tsp baking powder ( I know, the original does not need it, but maybe its our flour? or altitude? or maybe just a question of skill? Whatever, I find it helps, without turning the Msemmen into a roti)
around 300-320 ml lukewarm water
Knead a soft dough. The test is: the dough should feel as soft as your earlobe. So use water accordingly. Rest the dough for 30 minutes, covered.
To spread inside:
50 g soft ghee
50 ml oil
Mix, set aside. Also: a bowl with the fine semolina, just a tablespoon
Make:
Make small balls of the dough, much like phulka
Place them in a tray with oil and cover
Rest for 20 minutes
After that:
Roll out the pera – pulling it thin carefully with your hands, so that u can see the table underneath!
Brush it with the oil/ghee mixture
Sprinkle a LITTLE amount of semolina all over.
Fold both sides to middle, and the upper sides down to the centre, creating a box shape
Back to the oiled tray and rest for another 20 minutes
Finally, brush a little oil on the surface and pat and push the square by hand to a reasonable size of your preference
Put on a hot pan, actually it does not need any more ghee or oil. But if you must, just brush a little on the corners.
Do not press it down with a spatula – just turn it around till nice and golden
Once u remove from heat, crush from both sides carefully with your hands, to break the layers.
Enjoy hot! I like mine with karak chai 🙂
ZAMAA 