Semolina Flour Masa

I made Nigerian masa with semolina flour! A fluffy, golden snack that’s easy, delicious, and a fun twist on traditional rice masa.

For those who don't know

Masa, also known as Waina, is a fluffy, spongy Northern Nigerian delicacy traditionally made with fermented rice.

It’s a popular street food in Northern Nigeria, often served with spicy sauces, soups, or stews.

Masa is traditionally made with rice, and I have a recipe for ot here: African Masa recipe. However, I decided to make this version with semolina flour for a slightly different texture and a quicker cooking process. It turned out great!

This alternative is quicker, convenient, and still delivers that soft, airy texture masa is known for. My kids particularly love the fluffy, golden finish.

Semolina

In Nigeria, semolina flour is famous for being transformed into a smooth, stretchy semolina swallow meal usually accompanied by soups like egusi, ewedu, okro soup, and ogbono. However, we are beginning to push a new narrative for this versatile flour and I have used it to make pancakes, breakfast porridge, and even yogurt cake.

The best part about these masa made with semolina is how tender it is on the inside. Almost like pillowy pancakes.

It pairs well with scrambled eggs, suya spice, grilled meats, vegetables, pepper sauce, or a drizzle of honey.

Why You'll Love This Semolina Masa Recipe

• Incredibly Fast: No overnight soaking or grinding required! This recipe can be prepared from start to finish in about 90 minutes.
• Fluffy & Spongy: Semolina's texture lends itself beautifully to Masa, creating a soft, light, and airy result that is truly delightful.
• Simple & Accessible: The ingredients are straightforward, and the process is easy to master, making it perfect for both seasoned cooks and beginners.
• Versatile: Enjoy it savory with soups or stews, or lightly sweetened with a drizzle of honey.

Ingredients for Making Semolina Masa

1. Semolina: The star of this recipe. Fine semolina is essential for a smooth, lump-free batter. Do not use coarse semolina. Look for a bag labeled "fine" or "durum semolina flour like Honeywell semolina flour.
2. Yeast: This is the leavening agent that gives Masa its characteristic light and spongy texture. Make sure your yeast is active.
3. Salt: enhances the taste of your semolina masa and balances the sweetness from honey.
4. Honey: adds a subtle sweetness, feeds the yeast, and also helps with browning your semolina masa during cooking.
5. Warm water: adds moisture and helps with the yeast activation. The ideal temperature for activating yeast is between 105-115°F (40-46°C
6. Baking powder: gives your semolina masa an extra lift for softness and helps it rise evenly.
7. Cooking Oil: For greasing the pan during frying.

How to make Easy Semolina Masa

1. Add the semolina flour, yeast, and salt to a large bowl. Mix well.
2. Add honey and water. Mix until a smooth batter is formed.
3. Cover the bowl and leave in a warm place to proof for 45 minutes
4. After proofing, add baking powder, and mix well.
5. Heat up the masa pan, about ½ teaspoon of oil into each mold.
6. Pour the batter into the pan, filling each mold about ¾ full.
7. Cook for 2–3 minutes, then flip using a skewer. Cook the other side for an additional 1–2 minutes, until golden brown and cooked through.
8. Serve warm with suya spice, hot sauce, vegetables, or a drizzle of honey.

Semolina Masa is best served fresh. However, you can store cooled leftovers in an airtight container in the fridge for up to 2-3 days and gently reheat them in a pan or microwave.

https://www.youtube.com/watch?v=hRoLxJLvcEU

 Frequently Asked Questions About Semolina Masa

1. Can I make my semolina masa without a masa pan?

Yes. You can use a non-stick frying pan and cook small rounds, like pancakes. Though the shape will be different from the one made with a masa pan.

2. How long should I proof my masa batter?

You should proof your masa batter for about 45 minutes in a warm place, until it doubles in size to ensure the yeast develops enough air bubbles for a light and fluffy texture.

3. Can I use baking powder instead of yeast in making my semolina masa?

The recipe typically relies on yeast for fermentation, which is what makes them airy and slightly tangy in flavour and texture. Using baking powder as a substitute for yeast would result in a denser, flatter, and less flavorful masa. 

4. Why did my semolina masa turn out dense or heavy?

Why did my Masa not rise? Your yeast may not have been active. Ensure your water is warm (not hot!) and that you allow enough time for the batter to rise in a warm, draft-free place.

5. Can I use sugar instead of honey when preparing my semolina masa? 

Yes, you can replace honey with sugar. This will provide similar sweetness.

6. How do I store my leftover semolina masa?

Allow your leftover cooked masa to cool completely, then store it in an airtight container in your refrigerator for up to 3 days. To reheat, cover with a damp paper towel and microwave until hot and soft, about 30 seconds to 1 minute. 

7. Can I make my semolina masa ahead of time?

You can prepare your masa in advance by proofing the batter and storing it in the refrigerator. Before cooking, simply bring it to room temperature.

8. My Masa is raw inside

This is a common issue with a pan that is too hot. Reduce the heat and cook for a longer time on each side. Why did my semolina masa not get brown? 

Is this recipe gluten-free?

No, semolina is a byproduct of wheat and is not gluten-free. For a gluten-free version, stick to rice masa.

Can I make it savory?

Yes! You can omit the sugar from the batter and add a little extra salt and a pinch of your favorite savory spices like garlic powder, onion powder, ginger, or cayenne pepper.

SuccessTips

• If your batter feels too thick after rising, you can thin it with a tablespoon of warm water at a time until it reaches the right consistency.
• Maintain a consistent temperature. If your pan gets too hot, the Masa will burn on the outside before the inside cooks. If it's too cool, it won't get that golden crust.

How to serve your Masa?

Semolina masa is best enjoyed warm, straight from the pan. And you can serve it in various ways by pairing it with:

1. Suya spice for a complete Northern flavor.
2. Pepper sauce if you like it really hot.
3. Roasted vegetables for a healthy accompaniment.
4. Honey or powdered sugar for sweet tooth cravings.

Other Northern Recipes You Can Try

If you love semolina masa, you might enjoy exploring other flavourful dishes from Northern Nigeria, like:

1. Tangy African Masa 
2. Spicy Suya 
3. Northern Beef Floss
4. Stuffed savoury masa (Waina)

Let’s connect on YouTube, Facebook, and Instagram. I love keeping in touch with you; nothing brings me more joy than seeing pictures of your creations. Tag me @cheflolaskitchen on Instagram and Facebook.