Rgaïf- Msemen (Moroccan Square Flat Bread) recipe for Secret Recipe Club!
Time for another Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month I was assigned to Karen’s Kitchen Stories. I have been following Karen for a while and was so excited to see her blog listed in the assignment email! Karen lives in Southern California with her family. She has two grown children and two grandsons nearby. She originally started the blog as a hobby to document her recipes, particularly with bread. She is a part of multiple bread baking groups. Making bread is one of Evan’s favorite activities, aside from eating it, and Karen has no shortage of recipes to choose from. I love the variety of countries she has to offer. I decided on one that would be fun for him to make- Rgaïf. Other recipes I saved for later include, but are definitely not limited to: Hokkaido Milk Bread, Hawaiian Sweet Rolls, Thai Flavored Pork Belly Skewers, Ausytes, Nan e Barbari, Rheinbrot (this one uses Riesling, my favorite!), Kesra, Caramelized Onion Goat Cheese Balsamic Tartlets, Ka’kat, Pretzel Crossaints, Caesar Tartlets with Sweet Butter Garlic Crusts, Kouign Amann, Chocolate Walnut Babka, and Cemita Poblana with Pork Milanesa.
Rgaïf (R’gaif, R’ghayaf, R’ghayef) is a Moroccan flat bread that comes in a variety of shapes. I formed mine into squares known as Msemen. I kept the Msemen plain, but a multiple fillings, savory or sweet, can be added to the center before folding. The folded dough is added to a hot skillet and fried to create a crisp exterior that encases multiple flakey layers. Some recipes add a good amount of oil to the skillet when frying. In Southern Morocco, they are completely deep-fried.
I used my hands to stretch the dough into a thin rectangle. Evan preferred a rolling pin. If you do use a rolling pin, you will probably still need to stretch it a bit afterwards to get the dough extra thin. If it tears a little, just pull a little dough over it to form a patch. A small hole here or there won’t be noticeable with all the layers. Karen shared this video on Youtube showing how to stretch and fold the dough.
Letting the dough rest for 15 minutes after dividing into balls will help it become easier to stretch out.
If the dough sticks to the counter or your hands, add more oil. Don’t flour the surface after the kneading step.
I only brushed oil on the dough before folding. It can also be oiled in-between folds to make it extra flakey.
I used all purpose flour, but some recipes include semolina.
Rgaïf is generally served for breakfast or as a snack with tea. I paired my Rgaïf with equal parts melted butter and honey. Jam would also be delicious.
Check out what everyone else made!
- Brown Butter Cacao Nib Skillet Cake from A Calculated Whisk
- French Dip Sandwich au Jus made in the Slow Cooker from Karen’s Kitchen Stories
- Ranch Corn on the Cob from Palatable Pastime
- Pineapple Jam and Oatmeal Waffles from Turnips 2 Tangerines
- BBQ Rub from Lynsey Lou’s
- Crockpot Breakfast Casserole from I am a Honey Bee
- Raspberry Peach Smooth from Life on Food
- Green Olive, Almond & Pomegranate Salad from Couscous & Consciousness
- Peanut Butter Crepes with Cinnamon Cream Cheese Filling from Natural Noshing
- Creamy Spiced Apple-Nog from 84th & 3rd
- Cinnamon Honey Nut Snack Mix from A Kitchen Hoor’s Adventures
- Chole Chaat (Chickpea Curry) from Lavender and Lovage
- Fiesta Queso Burritos from Fantastical Sharing of Recipes
- Strawberry Chocolate Chip Cake from Bewitching Kitchen
- Rhubarb Blueberry Custard Pie from A Day in the Life on the Farm
- Berry Yoghurt Popsicles from Enriching Your Kid
- Spinach Artichoke Dip from Sew You Think You Can Cook
- Baked Blueberry French Toast from Burnt Apple
- Watermelon and Cucumber Rice Noodle Salad from Fearless Homemaker
- Chicken Caesar Pasta, Roasted Brussels Sprouts with Bacon, and S’mores Cookies from Making Miracles
- A Calculated Whisk’s Avocado Pesto Pasta Salad from Without Adornment
- Three Cheese and Swiss Chard Pasta Bake Cake from The Spiffy Cookie
- Banana Pudding from Hapa-Tite
- Saltine Cracker Heath Toffee from The Colbert Clan
Rgaïf- Msemen (Moroccan Flat Bread) Recipe
Adapted from Karen’s Kitchen Stories, from Notitie van Lien, from “Vrijdag couscousdag” by R. Ahali
Rgaïf- Msemen (Moroccan Flat Bread)
Ingredients
- 5.5 grams (~2 1/4 teaspoons) active dry yeast
- 250 milliliters (~1 cup) lukewarm water, 105-115 degrees F
- 500 grams (~3 3/4 cups) all purpose flour
- 1 teaspoon salt
- Olive oil for brushing
Instructions
- Sprinkle yeast over lukewarm water and let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine flour and salt. Pour in the frothy yeast with water and mix until dough comes together. Add more water if too crumbly and more flour if too wet and sticky. Knead using the stand mixer or a lightly floured surface until elastic and smooth.
- Divide the dough into 10 equal pieces. Allow to rest, covered, for 15 minutes. Form a piece into a ball and coat with olive oil. Use oiled hands to flatten the ball and press the dough into a thin rectangle. You should be able to see the work surface through the dough. If it starts to stick too much to the work surface, add more oil. Brush the surface of the rectangle with olive oil. Fold the left one third of dough to the right, covering the middle one third. Fold the right one third over to cover the left and middle layers. Fold the bottom one third up over the middle, then fold the top one third down over all of the layers. Gently press or roll to about 1/4 inch thickness or even thinner. Repeat with remaining dough.
- Grease a large skillet with olive oil and place over medium low heat. Once heated, add one (or more if you have room without them touching) of the prepared squares of dough. Fry until golden, about 3-5 minutes, then flip and cook the other side until golden and cooked through. Adjust heat between medium and low as needed. Repeat with prepared squares of dough, greasing the skillet with more olive oil as needed.
- Best within day of frying, especially warm. They can be reheated briefly in a skillet before serving.
Lynsey @ Lynsey Lou's
This flat bread looks so good. Love the pics of your little guy, adorable!
turnips 2 tangerines
Happy Reveal Day!
Looks delicious!!
I’ve got to make these!
Lynn @ Turnips 2 Tangerines
Karen @ Karen's Kitchen Stories
How cool is that? I love that you loved it! Your photos are precious!
Karen @ Karen's Kitchen Stories
P.S. Just sent you a message.
naturalnoshing
Looks soooo good! Ps I had you this month, I made your peanut butter crepes with cinnamon filling—what an awesome recipe!!! You have a lovely blog, so many great recipes I can’t wait to try! Happy reveal day 🙂
Tara
Thanks for the kind words. So glad you enjoyed them!
Couscous & Consciousness
Lucky you being assigned to Karen’s blog – I had her blog a few months ago, and was completely blown away by all her bread recipes. This one was a great choice – I make a lot of Moroccan food, and I definitely have to give these breads a try.
JJ - 84thand3rd
You had me at flakey bread! Perfect choice for SRC (and you little helper is too cute ;D)
karen278
FABULOUS photos and a winning recipe, that I have bookmarked to make next time I make a tagine! FAB pick for SRC this month Tara! Karen
Wendy, A Day in the Life on the Farm
I really have to learn not to read these posts before breakfast. All the drool makes for a messy keyboard. These sound incredible.
Emily @ Life on Food
These look so good. And your little helper is adorable. Is he for hire?
Tara
Pretty soon the younger one will be joining in too 🙂 For now she is happy watching from the high chair.
sallybr
Fantastic post! You got one of my favorite blogs EVER! Love, love, love Karen!
Melissa
These breads sound so delicious! As great as they are plain, I would have a lot of fun playing with all the different sweet and savory combinations I could think of to fill them with! Awesome pick this month 🙂
Rebekah @ Making Miracles
That looks just wonderful!! Homemade bread is the BEST!
Christie Campbell (@AKitchenHoor)
Karen has the best looking breads. Great pick! I have to make this. It looks delicious.
lk529
Wow, not adding flour would be so counter intuitive! They look fun and would be a perfect breakfast treat with a fruity filling – or you know, cinnamon sugar… 🙂
Tara
All the oil added keeps everything from sticking. Nice moisturizer for the hands too. Cinnamon sugar makes everything better 🙂
Bean
Wow! It’s amazing all the things that can be done with yeast, water, flour and oil. This bread looks really tasty!
Tara
I know right! This has always been amazing to me.
Erin @ The Spiffy Cookie
I’ve never had that kind of flat bread but it looks absolutely delicious!
Tara
Thanks everyone!
iamahoneybee
Evan looks so cute! I love that he is involved in kitchen.
That bread looks so yummy! Great pick
Heather M. Whipple
This looks really delicious.
Can I brush the dough with melted butter
instead of oil? Would that still give it flaky
layers?
Tara
Hi Heather! You can use butter, but need to be careful since butter is more likely to burn in the skillet. Ghee (clarified butter) would be better as the milk solids have been removed so it has a higher smoke point.
Umm Hamid
5 minutes each side? Isnt it a long time on the skillet? I usually cook paratha and it takes no more than 1 min for both sides, I think… Tomorrow morning for breakfast I will try these squared ones!! : )
Tara
Hi Umm! I usually cook paratha over high heat so it takes less time. These are in the skillet over medium low heat. Adjust the heat and time as needed until golden. Hope you love them!