Moroccan Msemen Flaky Pastry (Printable Version)

Traditional flaky square pastry with layered, crisp texture served warm with honey.

# 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 - Combine flour, semolina, sugar, salt, and instant yeast in a large bowl. Gradually pour in warm water, stirring until a soft, smooth dough forms. Knead for 10 minutes until elastic. Cover and let rest for 15 minutes.
02 - Portion the dough into 8 equal balls. Lightly grease hands and work surface with vegetable oil.
03 - With oiled hands, flatten one dough ball into a thin, nearly translucent circle. Brush with melted butter and sprinkle semolina evenly. Fold sides inward to form a square, brushing each fold with butter and sprinkling semolina between folds.
04 - Repeat shaping for remaining dough balls. Allow the folded squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and lightly brush the surface with vegetable oil.
06 - Flatten each square gently to about 1/4 inch thick then fry for 2 to 3 minutes per side until golden and flaky, adding oil as necessary.
07 - Serve the pastries warm, drizzled generously with honey.

# Expert Advice:

01 -
  • That impossible combination of crispy exterior and impossibly tender layers—it's like eating edible silk.
  • It comes together faster than you'd expect, making it perfect for impressing people without the stress.
  • Warm honey pooling into the folds feels like a small luxury, the kind of thing that transforms breakfast into something memorable.
02 -
  • The dough needs to be stretched almost impossibly thin to create those signature layers—if it tears, just patch it gently and keep going.
  • Oil temperature is crucial; if your skillet isn't hot enough, the msemen will absorb too much oil and become heavy instead of crispy.
  • The semolina between layers is non-negotiable—it's what prevents them from fusing together and keeps that flaky texture intact.
03 -
  • Don't rush the stretching—working slowly and gently produces better flakes than aggressive handling.
  • Warm your honey before serving; it pools into the pastry folds instead of sitting on top, which changes everything about the eating experience.
  • If the dough springs back aggressively while you're stretching, let it rest for a minute before continuing—the gluten is just being honest about needing a break.
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