Making M'smen from Hot Bread Kitchen

 Food52 named the Hot Bread Kitchen cookbook as the best in all the land in May, 2020. I own all of the cookbooks they referenced for this competition except James Beard's Beard on Bread, and while I have baked out of most of them, I have never baked anything out of the Hot Bread Kitchen Cookbook.

Inspired by the thought of the cookbook being the best, I decided to give recipes in it a try. I started at the beginning and on Saturday morning I made the Moroccan bread, M'smen. The book begins with flatbreads and this is the very first one.

It was so much fun and the outcome was a melt-in-your-mouth flatbread with flaky layers like a croissant. I ate it with honey from my beehives and wanted to eat every single one. I only made six because I live alone, so I quickly gave four to my daughter who is also a bread baker. Otherwise I believe that I would have eaten all six by the end of the day - they were that good.

The recipe includes all purpose flour and semolina flour, salt, water and canola oil mixed with melted salted butter (this makes the flaky part). OMG, what a treat and your hands stay oily throughout the process - a lovely side benefit resulting in softer hands!

Here are photos of my process:

I forgot to use the dough hook although the instructions called for it!

Look how translucent the dough is - you can see the counter through it. 

The oil/butter mix is brushed onto the circle of dough.

Then the dough is folded into a three inch square packet and rests for 30 minute.

You then stretch it to a seven inch square on oiled parchment squares.

In the medium hot skillet, it puffs some, and browns some.

After two minutes you flip it for another two minutes.

Then is is absolutely gorgeous and DELICIOUS.

Well, I overcooked one, but I can't wait to make these again. She also offers a version in which the square is folded around a filling of kale, onion and cheddar - that could be interesting. Meanwhile I salivate as I remember the mouth feel of the hot M'Smen with the flaky center and hint of semolina.