Moroccan Msemen Flaky Squares (Print Version)

Flaky Moroccan Msemen squares pan-fried and served warm, perfect with honey or your favorite spread.

# 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 Make It:

01 - In a large bowl, combine flour, semolina, sugar, salt, and optional instant yeast. 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 dough into 8 equal balls. Grease hands and work surface with vegetable oil.
03 - Flatten one dough ball into a thin, almost translucent circle using oiled hands. Brush with melted butter and sprinkle semolina. Fold sides inward to form a square, brushing each fold with butter and sprinkling semolina between layers.
04 - Repeat shaping process with remaining dough balls and allow squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and brush lightly with oil.
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 oil as necessary.
07 - Serve pastries warm, drizzled generously with honey.

# Additional Tips::

01 -
  • The crispy-shattered exterior gives way to tender, buttery layers that somehow stay warm longer than you'd expect.
  • It's proof that simple ingredients in the right hands become something that tastes like you've been practicing for years.
02 -
  • The dough needs to be thinner than your instinct tells you is safe—this is what creates those shattered, crispy layers that make msemen unforgettable.
  • Oil is not the enemy; it's the ingredient that prevents frustration and gives you the dough you actually want to eat.
03 -
  • If your dough is tearing as you stretch it, let it rest another few minutes under a towel—the gluten needs time to relax into cooperation.
  • Keep a small bowl of oil near your work station and don't be shy about re-oiling your hands between each square; sticky hands are the enemy of thin, delicate pastry.
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