Moroccan Msemen Flaky Pastry (Printer View)

Flaky Moroccan msemen with crisp layers, perfect pan-fried and served warm with honey.

# Components:

→ 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, more as needed
06 - 1 teaspoon instant yeast (optional)

→ Shaping and Frying

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

→ For Serving

10 - Honey, warmed

# Method:

01 - Combine flour, semolina, sugar, salt, and yeast if using in a large bowl. Gradually add warm water while mixing to form a soft, smooth dough. Knead for 10 minutes until elastic, then cover and let rest for 15 minutes.
02 - Divide the dough into 8 equal portions. Oil your hands and work surface lightly to prevent sticking.
03 - Flatten a dough portion into a thin, almost translucent circle with oiled hands. Brush melted butter over the surface, sprinkle semolina, then fold sides inward forming a square. Brush and sprinkle butter and semolina on each fold as you proceed.
04 - Repeat shaping with remaining portions and allow the folded squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and lightly brush with oil. Gently flatten each square to about 1/4 inch thickness. Fry each side for 2 to 3 minutes until golden brown and flaky, adding oil as necessary.
06 - Serve the pastries warm, drizzled generously with warmed honey.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and pillowy soft layers inside feels like a small miracle every time.
  • It comes together in about an hour, which means you can actually make this on a weekday morning without losing your mind.
  • Once you nail the folding technique, you'll feel like you've unlocked a secret that friends and family will beg you to repeat.
02 -
  • The dough needs to be properly oiled throughout—it's not just for non-sticking, it's what creates those paper-thin layers that make Msemen sing.
  • Medium heat is your friend here; if your pan is too hot, the outside burns before the inside has a chance to crisp up and cook through.
03 -
  • Keep your oil warm and your hands oiled—both are essential to smooth, stress-free folding.
  • If your Msemen aren't as flaky as you'd hoped, it's usually because the squares weren't thin enough or because the heat was too high; adjust and try again, because this pastry rewards small tweaks with big improvements.
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