Moroccan Msemen Flaky Pastry (Print Version)

Flaky Moroccan Msemen with tender layers, pan-fried and served warm with honey for a delicious bite.

# 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
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

→ Serving

10 - Honey, warmed

# Directions:

01 - In a large bowl, combine flour, semolina, sugar, salt, and instant yeast if using. 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 portions. Grease your hands and work surface with vegetable 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 the edges inward to form a square, brushing each fold with butter and sprinkling semolina between layers.
04 - Repeat the shaping process with remaining dough balls. Allow the folded squares to rest for 5 minutes before cooking.
05 - Heat a non-stick skillet over medium heat and lightly brush with vegetable oil to prepare for frying.
06 - Gently flatten each square to about 1/4-inch thickness. Fry each side for 2 to 3 minutes until golden brown and flaky, adding more oil as needed.
07 - Serve the pastries warm, drizzled generously with warmed honey.

# Expert Advice:

01 -
  • The contrast between a shatteringly crisp exterior and pillowy tender layers is pure comfort food magic.
  • It comes together quickly enough for a weekday breakfast but tastes like you've spent hours in the kitchen.
  • Watching the dough transform from a simple ball into gossamer sheets feels like real kitchen magic, not just cooking.
02 -
  • The dough must be stretched thin enough to see through it or you'll end up with dense, chewy pastry instead of those delicate flaky layers.
  • If your dough keeps springing back when you stretch it, let it rest for another minute or two because fighting an elastic dough only leads to tears.
  • The oil temperature matters as much as the skill because too-cool oil makes greasy msemen while too-hot oil burns the outside before the inside cooks.
03 -
  • Room-temperature dough stretches more forgivingly than cold dough, so don't rush the resting periods even though the recipe says they're optional.
  • If you accidentally tear the dough while stretching, just pinch it closed and keep going because msemen are forgiving enough that small tears seal themselves during frying.
  • Leftover msemen reheat beautifully in a dry skillet over low heat and taste almost as good as fresh, making them perfect for a quick second breakfast the next day.
Return