Moroccan Msemen Flaky Pastry (Printable Version)

Flaky pan-fried Msemen with crispy layers, served warm with honey, perfect for any time of day.

# Ingredient List:

→ 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, adjust 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

# Directions:

01 - Combine the flour, semolina, sugar, salt, and instant yeast in a large bowl. Gradually pour in the warm water while mixing until a smooth, soft dough forms. Knead for 10 minutes until elastic. Cover and let rest for 15 minutes.
02 - Portion the dough into 8 equal balls. Lightly oil your hands and work surface to prevent sticking.
03 - Using oiled hands, flatten one dough ball into a thin, almost translucent circle. Brush the surface with melted butter and sprinkle semolina evenly. Fold the edges inward to form a square, brushing each fold with butter and sprinkling semolina as you go.
04 - Repeat the shaping with all dough balls and allow the folded squares to rest for 5 minutes.
05 - Warm a non-stick skillet over medium heat and lightly brush with vegetable oil. Gently flatten each square to about 1/4 inch thickness.
06 - Fry each pastry for 2 to 3 minutes per side until golden brown and crisp, adding more oil as necessary.
07 - Present the pastry while warm, drizzled generously with honey.

# Expert Advice:

01 -
  • The contrast of crispy, shattered exterior with impossibly tender, buttery layers happens every single time if you don't overthink it.
  • You can have golden pastries on the table in under an hour, and they taste like you spent all morning in a Moroccan kitchen.
  • It's a forgiving dough that actually improves with a gentle touch—perfectionism works against you here, which is oddly liberating.
02 -
  • The dough will feel sticky and weird at first—this is correct, not a failure; resist the urge to flour it heavily or you'll end up with dense, tough pastry instead of tender layers.
  • Don't skip the oil on your hands and work surface; it's the difference between stretching and tearing, between fluid motion and frustration.
  • The pan temperature matters as much as any ingredient; medium heat is your friend, and you'll feel the difference between a properly heated pan and one that's too aggressive.
03 -
  • Work with one square at a time and keep the others covered; exposed dough dries out and becomes harder to shape.
  • If your butter is too cool when you brush it, it won't separate the layers properly—slightly warm butter does the job better.
  • Listen to the dough as much as you watch it; when it starts making small crackling sounds as it fries, you're close to perfect.
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