Healthy Whole Wheat Moroccan Msemmen

Healthy Whole Wheat Msemmen

A perfect combination of sticky, sweet, and flaky!

Msemmen is a flaky, classic Moroccan square pan-fried flatbread made of wheat and semolina flours. This layered, healthy whole wheat Msemmen is one of the best breakfast, afternoon snacks, or tea-time treats! It’s crispy on the outside, soft and flaky on the inside, and nutritious.

I love serving Msemmen hot, straight from the skillet, and spreading it with honey-butter syrup and crushed nuts over the top! A perfect combination of sticky, sweet, and flaky!

Healthy Whole Wheat Msemmen

My Healthy Whole Wheat Msemmen Recipe!

To start with, and to make this recipe highly nutritious, I am using whole wheat flour instead of plain and substituting the olive oil for the butter to make it completely vegan!

My recipe is quick and straightforward: it doesn’t take hours to rise, and you don’t need to keep working your arms to knead! However, it is best if the lukewarm water temperature is around 42 degrees Celcius for the best results.

Lastly, you don’t need fancy ingredients to make Msemmen! All you need is whole-wheat flour, semolina flour, salt, baking powder, olive oil, and lukewarm water!

Healthy Whole Wheat Msemmen

Stuffed Whole Wheat Msemmen for Dinner!

If you’re like me, you will love stuffing the Msemmen with meat, veggies, or cheese! One of my favorite dinner options is ground beef Msemmen. Ground beef pairs perfectly with onions, bell peppers, and olives. You may even add some shredded cheese for a fun texture.

As a vegan variation, Msemmen tastes fantastic with veggies such as shredded carrots, zucchini, and spinach. When using veggies only, I like to add a tad of ginger and curcuma to bring out a sweet flavor. 

I absolutely love the bell pepper variation as well! sautée one diced onion and a blend of diced peppers of your liking (green, red, orange, yellow, or all of them!). Add 1 tsp salt and 1/2 tsp each: pepper, paprika, turmeric powder, and garlic powder. Turn off the heat and add one cup of shredded cheese (white cheddar, Mexican, or Italian blend). Perfection!

If you’re interested in stuffing your Msemmen, please see my Stuffed Msemmen Recipe and follow the instructions carefully. Enjoy!

Healthy Whole Wheat Msemmen

Msemmen Fun Facts!

  • Msemmen or Rghaif are usually square-shaped! Make them round, and you may call them Meloui or Mlaoui instead!
  • Msemmen makes an excellent, cozy breakfast during the colder months! Pair it with fresh Moroccan mint tea, coffee, or a glass of milk!
  • This layered flatbread is super versatile! Spread it with cream cheese, butter, honey, or jam for a tea-time treat; I love spreading my Msemmen with syrup made of honey and butter or simply cream cheese and drizzles of honey.

Healthy Whole Wheat Moroccan Msemmen

Whole Wheat Msemmen

Laila Benjelloun Bailey
This healthy whole wheat Moroccan Msemmen is one of the best breakfast, afternoon snacks, or tea party treats! It's crispy on the outside, soft and flaky on the inside, and nutritious. I love serving Msemmen hot, straight from the griddle, and spreading it with honey-butter syrup and crushed nuts over the top!
Prep Time 20 minutes
Cook Time 45 minutes
Course Breakfast, Snack
Cuisine Moroccan
Servings 12 flatbreads


  • A griddle, cast iron, or crepe skillet.


  • 4 cups whole wheat flour
  • 1 – 1/2 cups semolina flour
  • 1 tsp salt
  • 3 cups lukewarm water
  • some oil for brushing and preparing a tray

Folding Ingredients

  • 3/4 cup Olive oil, melted butter, or a mixture of both
  • 1/2 cup semolina flour
  • 1 tsp baking powder

Honey-Butter Syrup

  • 1/4 cup honey
  • 1/3 cup unsalted butter


  • Brush a large tray with olive oil and set it aside.
  • In the bowl of a stand mixer, combine whole wheat flour, semolina flour, and salt. Whisk until it's all combined.
  • Add water and knead the dough using a dough hook until a smooth, soft, and elastic texture is achieved. If your dough is stiff or sticky, add water or flour one tablespoon at a time until desired consistency.
  • Rub your hands with a bit of olive oil and divide the dough into small balls (size to taste). Transfer the balls to the prepared tray, cover with a cling film, and let rest for 15 minutes. Meanwhile, prepare the folding ingredients: place 3/4 cup olive oil in a bowl, and mix 1 tsp baking powder with 1/2 cup semolina flour in a separate bowl.
  • Place the first dough ball on a generously greased working surface, and cover your hands with olive oil. Gently flatten the ball to spread the dough from the center outward, forming a very, very thin circle.
  • Rub the flattened dough with a bit of olive oil and sprinkle some semolina over the top. Fold the dough into thirds to form a rectangle, and repeat the same step with the oil and semolina mixture. Fold the rectangle into a square, sprinkling the oil and semolina mixture a third time.
  • Oil your hands again and pat the squared dough to flatten it. Meanwhile, preheat a griddle, cast iron, or crepe skillet on medium heat for a few minutes.
  • Transfer the flattened square to the hot skillet and cook on each side for 1-2 minutes, turning it a few times until golden brown. Continue through the remaining dough balls; careful not to overcook, or the flatbread will be too dry.
  • Serve Msemmen immediately or allow it to cool. Melt honey with unsalted butter on the stovetop over low heat until light consistency to make my favorite honey-butter syrup. Taste and adjust sweetness by adding more honey or butter accordingly. Top your Msemmen with chopped pecans, and enjoy it with a cup of fresh mint tea! Yum!


  • You may use your hands to knead the dough instead of a stand mixer.
  • Store your Msemmen in the fridge for up to 3 days or in the freezer for up to 2 months.
  • Heat your Msemmen on a griddle over medium heat for a few minutes, filliping it a few times until the desired temperature.
  • Enjoy your Msemmen with honey-butter syrup, cream cheese, butter, honey, jam, chopped nuts, or alone!
  • For a savory dinner option, stuff your Msemmen with vegetables or meat before pan-frying! Perfection!
Keyword healthy msemmen recipe, Moroccan Msemmen, Moroccan Msemmen recipe, msemmen, msemmen recipe, whole wheat msemmen

Looking for more Moroccan breakfast ideas? Look no more. Here is a delicious melt-in-your-mouth Moroccan pancake recipe!
Baghrir – Spongy Moroccan Pancakes
Baghrir, pronounced BAG-REER, is a melt-in-your-mouth pancake of semolina flour drizzled with butter-honey syrup. Unlike the French crêpes and American pancakes, Moroccan baghrir only cooks on one side. This is the only recipe you need to show off those 1001 holes at your brunch!
Check out this recipe
Baghrir - Spongy Moroccan Pancakes

Did you make this whole Wheat Msemmen? Tag @petitapron on Instagram and show us how it turned out for you!

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