M'Semmen
Ingredients
Directions
Prepare the dough
Sieve the flour into a bowl and make a hole in the centre.
Add the salt and a little water and start to mix.
Add more water bit by bit until the mixture begins to form dough.
Knead well with your hands.
Divide the mixture into portions about the size of a small orange.
Rub each portion, stretching the dough slowly.
When finished, they should look like a flattish disc.
Cook and serve
Heat a little oil in a pan.
Cook the dough for a few minutes on both sides until they are brown.
Serve with honey, sugar, savoury, or any filling you like.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the dough structure that holds the flattened discs together when cooked.
- Water
- Hydrates the flour so gluten can develop and the dough becomes elastic and workable.
- Oil (in the method)
- Conducts heat in the pan and helps the dough brown on the surface.
The step that matters
Stretching and rubbing each portion. Stretching the dough slowly lets gluten relax and spread it into a thin, even disc. Pulling too fast or skipping rest makes the dough spring back and cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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