Moroccan Msemen Flaky Pastry (Print Version)

Flaky North African Msemen squares with crisp layers, perfect for a warm breakfast or snack.

# 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 (more as needed)
06 - 1 teaspoon instant yeast (optional)

→ For 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 - Combine flour, semolina, sugar, salt, and instant yeast (if using) in a large bowl. Gradually add warm water, stirring until a soft dough forms. Knead for 10 minutes until elastic. Cover and rest for 15 minutes.
02 - Divide dough into 8 equal portions. Lightly oil your hands and work surface to prevent sticking.
03 - Flatten one dough ball into a thin, nearly translucent circle using oiled hands. Brush with melted butter, sprinkle with semolina, then fold edges inward to form a square, brushing with butter and sprinkling semolina between folds.
04 - Repeat shaping with remaining dough balls. Allow all folded squares to rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and brush with a light coating of oil.
06 - Gently flatten each square to approximately 1/4 inch thickness. Fry each for 2 to 3 minutes per side until golden brown and flaky, adding oil as needed.
07 - Serve pastries warm, generously drizzled with honey.

# Expert Tips:

01 -
  • The crispy exterior gives way to impossibly tender layers that shatter in your mouth, and nobody can resist warm pastry drizzled with honey.
  • It looks intimidating but the technique is forgiving, and each fold becomes meditative once you find your rhythm.
  • You can prepare the dough ahead and fry them fresh whenever you want that theater of golden squares hitting hot oil.
02 -
  • The dough must be thin enough to tear easily with your fingers before folding, otherwise you'll trap too much air and get dense patches instead of shattered layers.
  • Oil temperature is everything: too cool and your msemen absorbs grease like a sponge; too hot and the exterior burns before the inside cooks through—medium heat is your anchor.
  • Semolina between the folds does more than add texture; it absorbs moisture that would otherwise turn those layers soggy as the pastry cools.
03 -
  • The semolina grains between folds are your insurance policy against dense, greasy pastry—don't skimp on them, and use fine semolina, not the coarse kind meant for pasta.
  • If you're making a batch for later, you can fold and refrigerate the squares for up to eight hours before frying; just add thirty seconds to the cooking time since they'll be cold.
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