Moroccan Msemen Flaky Squares (Printable Version)

Enjoy flaky Moroccan msemen squares with tender layers and a golden, crisp finish served warm with honey.

# 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)

→ 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 - In a large bowl, combine all-purpose 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 rest for 15 minutes.
02 - Divide the dough into 8 equal portions. Lightly 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 with semolina. Fold each side inward to form a square, brushing each fold with butter and sprinkling semolina as you fold.
04 - Repeat the folding process with remaining dough balls. Let the folded squares rest for 5 minutes.
05 - Heat a non-stick skillet over medium heat and lightly brush with vegetable oil. Gently flatten each square to approximately 1/4 inch thickness.
06 - Fry each square for 2 to 3 minutes per side until golden brown and flaky, adding oil as necessary to prevent sticking.
07 - Serve the pastries warm, drizzled generously with warmed honey.

# Expert Tips:

01 -
  • The crispy-flaky exterior gives way to tender, buttery layers that somehow stay delicate even when dipped in honey.
  • It's the kind of breakfast that feels indulgent but takes less than an hour from start to finish.
  • Once you master the folding technique, you'll find yourself making these for guests who can't believe you made them by hand.
02 -
  • The dough needs to be oiled, not floured, or you'll end up with a gummy mess instead of those distinct buttery layers everyone craves.
  • If your stretched dough tears, don't panic—patch it with a small piece of dough and keep going; small imperfections vanish once it's fried.
  • Medium heat is crucial; too high and the outside browns before the inside crisps, too low and it absorbs oil instead of getting flaky.
03 -
  • Make the dough ahead and refrigerate it overnight; it actually stretches easier cold and you'll have fresh pastry whenever you want it.
  • If a square shrinks back while you're flattening it, just let it rest 30 seconds and try again—don't fight the dough.
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