Moroccan · bread
Msemmen (Layered Flatbread)
Msemmen (Layered Flatbread) reads richness 7.3, funk & ferment 4.1 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Moroccan bread, about 1 hr 5 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.6 / 10
- Sweet & Fruity — 1.1 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.6 / 10
- Rich & Fat — 7.6 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 7.3 · Funk & Ferment 4.1 · Salinity 3.6 · Nutty 1.2 · Umami 1.2 · Sweetness 1.1 · Earthy 0.6
What's in it (7)
- 3 cups all-purpose flour
- 1/2 cup fine semolina
- 1 tsp salt
- 1 tsp yeast
- 1 cup water
- 4 tbsp butter, melted
- 3 tbsp vegetable oil
Time & effort: about 1 hr 5 min (35 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 306.3 kcal, 6.9 g protein, 11.2 g fat, 44.8 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Mix a soft dough with flour, semolina, yeast, salt, and water and rest it for 20 minutes.
- Divide into balls, roll each thin, brush with melted butter and oil, fold into squares, and rest again.
- Roll each square thin once more and cook on a dry griddle over medium heat, turning until golden brown and crispy on both sides.
- Serve warm with butter and honey.
Dishes with a similar flavor shape
- Nan-e Barbari (Persian Flatbread) — Persian
- Пастрмајлија (Pastrmajlija) — Macedonian
- Khachapuri Megruli (Megrelian Cheese Bread) — Georgian
- Bint al-Sahn (Layered Honey and Nigella Bread) — Yemeni
- Rice with Vermicelli (Ruz bi Sha'riyye) — Lebanese
Keep reading: what richness, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.