Moroccan · Breakfast
Mkhanfar (Moroccan Folded Pancakes)
A Tangier breakfast favourite, mkhanfar are simple pancakes folded over themselves on the griddle, leaving flaky, buttery layers similar to msemen but round rather than square, quicker to shape and just as good soaked in honey.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g flour
- 50 g fine semolina
- 1/2 tsp salt and 1/2 tsp sugar
- 1/2 tsp instant yeast
- About 180 ml warm water
- 80 g soft butter, for folding
- Neutral oil, for the griddle
Method
- 1
Make the dough
Mix the flour, semolina, salt, sugar and yeast, then work in the warm water gradually to form a soft, smooth dough. Knead 5 minutes.
- 2
Rest
Cover and rest the dough 20–30 minutes.
- 3
Shape and fold
Divide into balls, flatten each one on an oiled surface, spread with soft butter, then fold the edges into the centre repeatedly to build layers, and flatten gently into a round.
- 4
Rest again
Let the folded rounds rest 10 minutes so the layers relax.
- 5
Cook
Cook on a hot, lightly oiled griddle, 3–4 minutes a side, pressing gently, until golden and cooked through in flaky layers.
- 6
Serve
Serve warm with honey, jam or a dusting of sugar.
Chef's tips
- Butter generously between the folds — that fat is what creates the flaky layers as the pancake cooks.
- Cook over medium heat so the inside layers cook through before the outside browns too fast.
- Serve immediately; like msemen, mkhanfar is best fresh off the griddle while still soft and buttery.
Frequently asked questions
How is mkhanfar different from msemen?
Both are folded, layered griddle breads, but mkhanfar is typically shaped round rather than square and can be a little quicker to fold.
Can the dough be made ahead?
Yes, the dough can rest covered in the fridge for a few hours; bring it back to room temperature before shaping and cooking.