Moroccan Msemen Flaky Pastry (Print)

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

# 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
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

# Steps:

01 - Combine flour, semolina, sugar, salt, and yeast if using in a large bowl. Gradually add warm water, mixing until a soft, smooth dough forms. Knead for 10 minutes until elastic, then cover and let rest for 15 minutes.
02 - Divide dough into 8 equal balls. Grease hands and work surface with oil to prevent sticking.
03 - Flatten one dough ball into a thin, nearly translucent circle using oiled hands. Brush with melted butter, sprinkle with semolina, then fold sides inward to form a square, brushing each fold with butter and sprinkling semolina as you fold.
04 - Repeat shaping with remaining balls and allow folded squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and lightly brush with oil.
06 - Flatten each square gently to about 1/4 inch thickness. Fry for 2–3 minutes per side until golden brown and flaky, adding more oil as needed.
07 - Serve pastries warm, drizzled generously with honey.

# Top Tips:

01 -
  • The dough is forgiving enough for beginners but rewarding enough to keep you coming back.
  • You get that irresistible contrast of shattered crust and silky layers in every bite without fancy equipment.
  • It comes together in under an hour, which means you can go from craving to eating these before your coffee gets cold.
02 -
  • The dough will feel alarmingly soft and sticky—this is correct, not a mistake; resisting the urge to add more flour is the hardest part.
  • Don't skip the resting steps; they're what transform tight, elastic dough into something you can actually stretch thin enough to read through.
  • If your msemen start deflating in the pan instead of puffing and crisping, your heat is too low; medium is where the magic happens.
03 -
  • Keep your work surface and hands oiled throughout the process; it makes stretching effortless and prevents frustration.
  • If the dough keeps springing back and resisting your stretch, let it rest for another minute or two—it just needs a moment to relax.
  • Test the heat of your oil with a tiny pinch of dough; if it sizzles immediately, you're at the right temperature for that perfect golden crust.
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