Moroccan Msemen Flaky Squares (Printable)

Flaky North African layers pan-cooked golden and served warm with honey for a delightful treat.

# What You 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, 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

→ Serving

10 - Honey, warmed

# How to Make It:

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, almost translucent circle using oiled hands. Brush with melted butter and sprinkle semolina. Fold sides in to form a square, brushing each fold with butter and sprinkling semolina between layers.
04 - Repeat shaping with remaining dough balls and allow all folded squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and brush lightly with oil. Flatten each square gently to about 1/4 inch thickness. Fry for 2 to 3 minutes per side until golden brown and flaky, adding more oil as necessary.
06 - Serve pastries warm, drizzled generously with honey.

# Expert Tips:

01 -
  • The contrast between crispy exterior and tender, buttery layers is genuinely addictive.
  • These come together faster than you'd expect, making them perfect for impressing people on a weeknight.
  • Warm honey pooling into the crevices tastes like comfort wrapped in pastry.
02 -
  • Oil is your friend for stretching the dough; it prevents tearing and makes the whole process feel less stressful than wrestling with a dry pastry.
  • The frying temperature is everything—too hot and the outside burns before the inside crisps, too cool and you get greasy rather than flaky.
03 -
  • Make the dough the night before and refrigerate it; cold dough is actually easier to stretch and develops better flavor from the slow fermentation.
  • If you're serving these to guests, prep all your folds and rests before you start frying—it's much easier than cooking and folding simultaneously.
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