Tools & utensils
The Moroccan Griddle for Msemen and Baghrir
Two beloved Moroccan breakfast breads — flaky, square msemen and the honeycombed thousand-hole baghrir — are both cooked on a flat griddle rather than in an oven. The pan and the heat matter: msemen wants a lightly oiled, steady surface to crisp its layers, while baghrir needs a dry, evenly hot one so its bubbles set. Here is how to choose and manage a griddle for both.
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- Tools & utensils
- Updated
- 19 July 2026
At a glance
- A flat, heavy griddle or tawa cooks both msemen and baghrir; a good frying pan can stand in.
- Even, steady heat is everything — hot spots scorch before the centre cooks.
- Msemen is cooked with a little oil; baghrir is cooked dry, on one side only.
- A heavy base beats a thin one, holding a constant temperature as breads go on and off.
What kind of griddle to use
The traditional pan is a flat, round metal griddle, similar to the Indian tawa, made of heavy steel or aluminium that holds heat steadily. Its flatness lets you cook square msemen with room to fold and press, and its even surface gives baghrir the uniform base heat that produces a full sheet of tiny holes. A thick base is the key quality: thin pans develop hot spots that burn one part while another stays raw.
You do not have to buy a dedicated griddle. A heavy, flat frying pan or a cast-iron skillet does both jobs well, and a large flat crepe pan is excellent for baghrir. Non-stick helps for baghrir in particular, since it is cooked dry. What matters is a flat, heavy, evenly heating surface.
Managing the heat for each bread
The two breads want different handling on the same pan, mostly a matter of oil and temperature.
- Msemen: medium heat, a film of oil, cook both sides until golden and the layers crisp.
- Baghrir: medium heat, dry pan, cook one side only until the top sets full of holes.
- Preheat properly: let the pan reach a steady temperature before the first piece.
- Adjust as you go: the pan holds heat, so lower it slightly if pieces brown too fast.
- Wipe between batches: for baghrir, keep the surface clean and dry for even bubbling.
Seasoning, care and buying
A carbon-steel or cast-iron griddle benefits from seasoning, a baked-on oil layer that builds a naturally non-stick surface; keep it seasoned by wiping with oil after use and avoiding harsh scrubbing. Non-stick and heavy aluminium pans need no seasoning but should not be overheated empty. Whatever the pan, let it cool before washing and dry it well to prevent rust on bare metal.
If you are buying, favour weight and flatness over size, and a comfortable handle since the pan runs hot for a long session. To cook these breads, see our recipes; for oven breads and the neighbourhood oven, the ferran guide; and for the wider kit, the essentials list.
Frequently asked questions
What pan do you use for msemen?
A flat, heavy griddle or tawa is traditional, but a heavy flat frying pan or cast-iron skillet works well. Msemen is cooked over medium heat with a little oil, pressed and turned until the folded layers are golden and crisp. A steady, even surface is what matters most.
How do you cook baghrir so it gets its holes?
Cook baghrir on one side only, on a flat, evenly hot, dry pan over medium heat. The even base heat sets the batter and lets bubbles rise and burst across the surface, forming the thousand tiny holes. A non-stick or well-seasoned flat pan gives the best, most uniform result.
Do I need a special Moroccan griddle?
No. A dedicated flat griddle or tawa is ideal, but a heavy, flat frying pan, cast-iron skillet or crepe pan cooks both msemen and baghrir well. The important qualities are a flat surface and a thick base that heats evenly without hot spots.
Why does my flatbread burn in spots?
Usually because the pan is thin and develops hot spots, or the heat is too high. Use a heavy-based pan that spreads heat evenly, preheat it to a steady medium temperature, and lower the heat if pieces brown before the centre cooks through.