Moroccan Msemen Flaky Pastry (Printable)

Flaky Moroccan Msemen with crisp layers, pan-fried and served warm with honey for a sweet touch.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup fine semolina
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 1 1/4 cups warm water, plus more as needed
06 - 1 teaspoon instant yeast (optional)

→ Shaping and Frying

07 - 1/2 cup vegetable oil, plus extra for greasing
08 - 1/4 cup unsalted butter, melted
09 - 1/4 cup fine semolina

→ For Serving

10 - Honey, warmed

# How-To:

01 - In a large bowl, combine all-purpose flour, semolina, sugar, salt, and instant yeast if using. Gradually incorporate warm water and mix until a soft, smooth dough forms. Knead for 10 minutes until elastic, then cover and allow to rest for 15 minutes.
02 - Divide the dough into 8 equal portions. Lightly grease your hands and work surface with vegetable oil.
03 - Flatten one dough ball with oiled hands into a thin, nearly translucent circle. Brush generously with melted butter and sprinkle with semolina. Fold sides inward to form a square, brushing each fold with butter and sprinkling semolina as you fold.
04 - Repeat the folding process with remaining dough balls. Let the folded squares rest for 5 minutes to relax the layers.
05 - Warm a non-stick skillet over medium heat and lightly brush with oil. Gently flatten each square to approximately 1/4-inch thickness.
06 - Cook each square for 2 to 3 minutes per side until golden brown and flaky, adding more oil as necessary to prevent sticking.
07 - Plate the msemen while warm and drizzle generously with warmed honey.

# Expert Advice:

01 -
  • The dough is forgiving once you understand it—no special equipment needed, just your hands and a little oil.
  • Eight pastries means you have breakfast sorted for days, or you can share them still warm and watch people's faces light up.
  • It tastes like you spent hours in the kitchen, but it's actually a meditation that takes less than an hour.
02 -
  • The dough will stick the first time you try to stretch it—this is normal and not a sign you've failed, you just need more oil and patience.
  • Medium heat is your friend here; high heat will brown the outside before the inside has a chance to cook through and create those magical layers.
  • If your pastries puff up dramatically in the pan instead of staying flat, your heat is too high and you're cooking the outside too fast.
03 -
  • If your dough keeps springing back when you try to stretch it, let it rest for another few minutes instead of fighting it—the gluten needs time to relax.
  • A non-stick skillet is genuinely worth it here because it reduces the amount of oil you need and gives you more control over the browning.
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