Msemen — Layered Moroccan Flatbread – Vegan version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour, salt, sugar and yeast.

   Bowl
2. 2
   Add the water and Knead about 10 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

To assemble

1. 4
   Roll the dough into the size of a fist balls, and roll each one into a round thin and very large.

   Rolling pin
2. 5
   Spread the margarine and the canola oil over each round, sprinkle the sesame seeds on top, fold in three like a letter, then in three again, into a square.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 6
   Let the squares rest 15 minutes, then roll each one out again into a round.

   Rolling pin
4. 7
   Heat a heavy pan over medium-high heat, without oil.

   ⚙ Greased Flat PanStoveFrying pan
5. 8
   Place each msemen in the dry skillet and cook 3–4 minutes per side, until browned.

   StoveFrying pan
6. 9
   Serve hot with honey.