Moroccan Msemen Flaky Pastry (Printable)

Flaky pan-fried Moroccan Msemen with honey offers crisp layers and tender texture, perfect for breakfast or tea.

# What You'll 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 Steps:

01 - In a large bowl, combine flour, semolina, sugar, salt, and optional yeast. Gradually add warm water while mixing until a soft, smooth dough forms. Knead for 10 minutes until elastic. Cover and let rest for 15 minutes.
02 - Divide the dough into 8 equal balls. Grease your hands and work surface with vegetable oil.
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 go.
04 - Repeat shaping with remaining dough balls. Allow the folded pastries to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and lightly brush with vegetable oil.
06 - Flatten each square gently to about 1/4 inch thick. Fry each side for 2 to 3 minutes until golden brown and flaky, adding oil as needed.
07 - Serve the pastries warm, drizzled generously with honey.

# Expert Advice:

01 -
  • The contrast of shatteringly crisp exterior with impossibly tender, flaky layers inside is the kind of texture you chase in every bite.
  • Msemen comes together with humble pantry ingredients but tastes like you spent hours laboring over pastry dough.
  • It's forgiving enough for a weekday breakfast but impressive enough to serve at your table when guests arrive.
02 -
  • The dough needs to be well-oiled from the moment you finish kneading; work with slippery hands and a slick surface, or your dough will tear when you try to stretch it thin.
  • Don't skimp on the butter and semolina layers—each fold is an opportunity to build texture, and stingy layers mean fewer crispy sheets in the final pastry.
  • Medium heat is non-negotiable; too high and the outside burns while the inside stays doughy, too low and you'll end up with greasy rather than crispy pastries.
03 -
  • If your dough is fighting you during the stretching phase, let it rest for another few minutes—dough has muscle memory and needs time to relax before it cooperates.
  • The semolina sprinkled between layers isn't just for texture; it prevents the butter from sealing the dough shut and keeps each fold distinct and separate.
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