Breakfast · Moroccan · 10 min
Msemmen with Honey and Toasted Sesame
- Calories
- 100
- Protein
- 3g
- Carbs
- 14g
- Fat
- 4g
Ingredients
- 13.1 g Wheat flour, all-purpose
- 2.4 g Honey
- 7.3 g Seeds, sesame butter, tahini
- 0.6 g Beans, white, mature seeds, raw (milled for fiber boost)
Method
- 01Mix the finely milled white bean flour with the wheat flour and a pinch of salt. Hydrate with minimal water to form a firm, elastic dough. Rest for 15 minutes.
- 02Roll the dough into a thin, translucent circle. Brush with a whisper of tahini and fold into a square to create internal layers, a signature of Moroccan Msemmen.
- 03Heat a heavy-bottomed skillet over medium-high heat. Place the square in the pan and sear, flipping once, until the dough turns golden-brown and develops crispy, paper-thin layers that crackle when tapped.
- 04Remove from heat immediately. Drizzle with the honey while the flatbread is still steaming hot, allowing it to soak into the warm, buttery layers. Garnish with a tiny dusting of sesame seeds and serve while pliable and fragrant.
Cook it with the whole plan around it
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