Moroccan Msemen Flaky Square (Printable)

Flaky pan-fried Moroccan squares with crisp layers, delicately flavored and ideal for breakfast or tea time.

# 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 (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

# Method:

01 - Combine all-purpose flour, semolina, sugar, salt, and optional instant yeast in a large bowl. Gradually add warm water while mixing until a soft and smooth dough forms. Knead the dough for 10 minutes until elastic. Cover and let rest for 15 minutes.
02 - Divide the dough into 8 equal portions. Lightly grease hands and work surface with vegetable oil.
03 - Flatten one portion into a thin, nearly translucent circle using oiled hands. Brush with melted butter, sprinkle with fine semolina, then fold edges inward to form a square. Brush each fold with butter and sprinkle semolina as you fold.
04 - Repeat shaping and folding steps for the remaining dough portions. Allow the folded squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and brush lightly with vegetable oil.
06 - Press each square gently to approximately 1/4 inch thickness. Fry in the skillet for 2 to 3 minutes per side until golden and flaky, adding oil as needed.
07 - Serve the pastries warm, generously drizzled with warmed honey.

# Expert Pointers:

01 -
  • The sound of that crispy exterior shattering when you bite into it never gets old, no matter how many times you make it.
  • Once you nail the folding technique, you can have fresh msemen on the table faster than most people drive to a bakery.
  • It's the kind of dish that makes your kitchen smell incredible and impresses people without requiring any fancy equipment.
02 -
  • If your dough tears while stretching, that's totally fine—just patch it and keep going, because msemen doesn't need to be perfect to taste incredible.
  • Don't skip the oil on your hands and work surface; it's the difference between a frustrating experience and a smooth, enjoyable one.
  • Warm honey makes all the difference—cold honey just sits on top, but warm honey soaks into the hot pastry and transforms it.
03 -
  • If your first square doesn't turn out perfectly crispy, don't adjust anything—often it's just that your pan needs a bit more heat and oil to come into its own.
  • Keep extra oil nearby while frying because msemen drinks it up, and that's exactly what makes it crispy rather than tough.
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