Flaky pan-fried Moroccan Msemen squares with tender layers, served warm with honey for a sweet, satisfying bite.
# Ingredient List:
→ 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 Steps:
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 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 dough portion into a thin, almost translucent circle using oiled hands. Brush surface with melted butter and sprinkle with semolina. Fold sides inward to form a square, brushing each fold with butter and sprinkling semolina between layers.
04 - Repeat the shaping process with remaining dough portions. Allow the folded squares to rest for 5 minutes.
05 - Preheat a non-stick skillet over medium heat and brush lightly with vegetable oil.
06 - Gently flatten each folded square to approximately 1/4 inch in thickness. Fry each square for 2 to 3 minutes per side until golden brown and flaky, adding more oil as necessary.
07 - Serve the pastries warm, drizzled generously with warmed honey.
