Moroccan Msemen flaky pastry (Printable)

Flaky pan-fried squares with warm honey, blending semolina and butter for a tender, crisp delight.

# 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
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

# Directions:

01 - Combine flour, semolina, sugar, salt, and yeast (if using) in a large bowl. Gradually add warm water, mixing until a smooth, soft dough forms. Knead for 10 minutes until elastic. Cover and let rest for 15 minutes.
02 - Divide the dough into 8 equal portions. Grease your hands and work surface lightly with vegetable oil.
03 - Flatten one dough portion into a thin, translucent circle with oiled hands. Brush with melted butter, sprinkle with semolina, then fold the edges inward to form a square, brushing each fold with butter and sprinkling semolina throughout.
04 - Repeat for remaining portions and let the folded squares rest for 5 minutes.
05 - Preheat a non-stick skillet over medium heat and lightly brush with oil.
06 - Press each square gently to about 1/4 inch thickness. Fry for 2 to 3 minutes per side until golden and flaky, adding oil as needed.
07 - Serve warm, drizzled with honey.

# Expert Tips:

01 -
  • The contrast of a crispy, shattering exterior with impossibly tender, buttery layers inside feels like a small luxury you can make at home.
  • It comes together faster than you'd expect, and the process is actually meditative once you stop overthinking it.
  • One batch feeds a crowd, and everyone watches in anticipation as they come off the pan golden and glistening.
02 -
  • The dough must be soft, almost sticky, which feels wrong until you realize that's exactly why the layers form so beautifully once you fold in the butter.
  • Don't skimp on the oil when stretching the dough; it's not about making it greasy, it's about making your life easier and preventing tears that ruin the whole process.
  • If your first folded square doesn't look perfect, that's fine—msemen doesn't judge, and the flaws disappear once they're fried.
03 -
  • Keep your hands oiled, not wet, while stretching the dough—water makes it sticky, while oil keeps it cooperating and elastic.
  • If you have amlou (almond-honey spread) on hand, serve it alongside the honey for a flavor combination that tastes both simple and deeply satisfying.
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