Ayaou M'semmen

READY IN: 1hr 15mins


  • 1
    kg flour (unbleached white)
  • 1
    tablespoon salt
  • 2 -3
    cups water
  • butter, breads in (for cooking)
  • vegetable oil, for hands and surfaces


  • Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc.
  • Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin.
  • Fold in the 4 sides to form a square approximately 3-4 inches in size.
  • Cook briefly in a well buttered skillet on both sides until lightly browned.
  • Served with honey or sugar these are a wonderful breakfast or snack.
  • We also stuff them(occasionally here in Morocco) before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes)but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish), fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets.
  • The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.