Flatbread Pancakes with Spinach and Cheese (Msemen)

Msemen is a kind of flatbread baked in a hot pan, it is very common in North Africa. It has different names in different regions and countries and is mainly made plain or with various fillings. I am making these flatbread pancakes or Msemen today with delicious spinach and Feta cheese filling, inspired by the greek pita. Greek pita is also made with different fillings but mainly spinach and feta or just feta cheese. This infusion of Greek and Moroccan pastries is an absolute delight.

Since this is a traditional recipe, very heart to me, I wanted to make it the traditional way just as I grew up seeing my mother, aunties, and grandmother making Msemens, and this is the reason why I will not be using a kneading machine I will also be forming and filling the msemens using just my hands. If you prefer you can use a stand mixer to prepare the dough and a smooth plancha (which enables you to bake many msemens simultaneously) to bake the flatbread msemens quickly instead of baking them one by one on a hot pan.

Preparing the Dough

The dough needs to be prepared first because it requires at least 45 minutes of resting time. The msemen or flatbread dough does not contain yeast and does not require proofing but the resting time is to form more gluten and become stretchy.

Simply add the sugar, salt, and baking powder to the flour, combine and add the water while kneading, the water should be at room temperature. The kneading time is between 7 to 10 minutes depending on how fast you do it. If you prefer to use a stand mixer, 5 minutes will be enough.

Resting time

Kneading is important but resting time is the key to a supple and stretchy dough. Once you have kneaded and formed the dough, cover it with some vegetable oil from all sides, this will prevent it from forming a crust. Cover it in touch with a piece of plastic wrap and allow it to rest for 45 minutes at least to one hour.

Spinach and Feta Filling

I think Spinach and Feta belong together. To make this delicious filling, we are going to cook the spinach in a hot pan. I like to have all the ingredients ready before I start cooking. Both the spinach and leek should be thoroughly rinsed with water to remove any dirt, then chopped. I also chop the onion, mince the garlic, chop the parsley, and have the rest of the ingredients handy.

In a hot pan, saute the onions, leek, and garlic in some olive oil. Add some salt and pepper. When the vegetables get translucent, add the spinach and wait for it to shrink, then add the spices. I add sweet paprika, nutmeg, oregano, parsley, some more olive oil, and a squeeze of lemon juice. Allow the spinach to cook for another 5 minutes until all the water evaporates, then remove it from the heat.

The Cheese

You can add any kind of cheese that you like or have available. I like to add parmesan and Feta. Later we will be adding more cheese while assembling.

Feta comes in salty water, or tightly packed, but you always need to rinse it before to remove the extra salt, tap it dry using kitchen paper and crumble it. Combine the cheeses with the spinach mixture, cover everything, and leave it to cool for later.

Back to the dough

By now the dough has rested. Separate it into 9 or 10 portions and roll each one into a small dough ball, cover the dough balls with more vegetable oil, cover with plastic wrap and leave them to rest for another 15 minutes. Meanwhile, get your working surface ready, I always wash the table and wipe it with some water and vinegar, then cover it with some vegetable oil. You will also need some vegetable oil, melted butter, more cheese, the filling, and your dough balls.

By adding enough vegetable oil start stretching each dough ball slowly until it’s almost transparent, add the spinach filling in the center, more cheese, and half a tablespoon of melted butter, and fold it closed by overlaying all the sides together, making sure to flip it and fold on each side once to have an even thickness.

Baking the flatbread pancakes.

Once you have filled all the flatbreads, use a square piece of parchment paper as a guide to have even msemens and easily move them to the pan. Heat the pan, make sure the heat is on medium, brush with some vegetable oil then add the flatbread, peel off the parchment paper and brush the other side with some vegetable oil.

Keep flipping the flatbread until it is thoroughly baked from both sides and they have a nice golden brown color. Repeat until you finish all the flatbreads. If you have a plancha, you can use it instead of a pan to bake many msemens at the same time, it is very practical and time-saving.

Consuming and Storing

These flatbread pancakes taste best when they are warm, traditionally with a hot cup of mint tea. You can also perfectly freeze them. I usually wait for them to totally cool, then wrap them separately in some plastic wrap and freeze them for up to 3 months. When you want a quick meal or are hungry, simply grab one and immediately warm it in a pan and enjoy it!

Watch the video recipe here:

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Pieces of equipment you might need:

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