Msemmen is usually folded into pancakes of what shape?

Msemmen is usually folded into square pancakes, creating a compact shape with multiple internal layers. The dough is stretched, folded, and cooked on a griddle, producing a crisp surface and a chewy, layered interior.

Msemmen, also spelled msemen or called rghaif, is a traditional flatbread of the Maghreb, particularly Morocco and Algeria. Although it is often described in English as a pancake or crêpe, it is made from a dough rather than a pourable batter. Flour, durum-wheat semolina, water, salt, yeast, sugar, butter, or oil may be used depending on the recipe.

The square folding technique is central to the dish’s texture. Layers of dough are brushed with fat, folded over one another, and flattened before cooking. Msemmen is commonly eaten in the morning with honey, butter, or mint tea, and it can also be stuffed with savory mixtures such as onions, tomatoes, or meat.

A related version is pulled into strands and formed into a disk; this style may be called mlewi in parts of Algeria, Tunisia, and Morocco. That variation explains why photographs of msemmen do not always show a perfect square.