Name: Moroccan Msemen Recipe – Square Laminated Pancakes Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 3 1/2 cups white flour, all-purpose or bread; 1/2 cup fine semolina or durum flour; 2 tsp sugar; 2 tsp salt; 1/4 tsp dry yeast; 1 1/2 cups warm water; 1 cup vegetable oil; 1/2 cup fine semolina; 1/4 cup very soft unsalted butter

Jump to Recipe· 4.9 from 27 reviews

If you’re looking to add a show-stopping, melt-in-your-mouth Moroccan treat to your breakfast or afternoon tea routine, the Moroccan Msemen Recipe – Square Laminated Pancakes is a must-try. These flaky, golden squares are delightfully crisp on the outside with irresistible buttery layers inside, making every bite pure heaven. Whether you’re serving them fresh and warm, drizzled with honey, or pulling them from the freezer for a last-minute crowd-pleaser, there’s just nothing quite like homemade msemen to turn any table into a celebration.

Moroccan Msemen Recipe - Square Laminated Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Moroccan Msemen Recipe – Square Laminated Pancakes lies in everyday staples coming together in just the right way. Each ingredient serves a unique purpose, from achieving the perfect chew to creating those signature layers.

White flour: Provides the classic structure and softness necessary for foldable, thin pancakes.
Fine semolina (or durum flour): Lends a lovely golden color and subtle texture to the layers.
Sugar: Just a touch adds balance and helps with browning for a delicate crisp.
Salt: Essential for amplifying all the subtle flavors in the dough.
Dry yeast: Offers just a hint of lift for a wonderfully tender finish.
Warm water: The perfect temperature helps bring the dough together smoothly and activates the yeast slightly.
Vegetable oil (for folding): Ensures your dough doesn’t stick, and helps create flaky layers as you shape msemen.
Fine semolina (for folding): Adds a gentle crunch and keeps the layers beautifully defined.
Very soft unsalted butter (for folding): Melts into every crevice for layers that taste rich and luxurious.

How to Make Moroccan Msemen Recipe – Square Laminated Pancakes

Step 1: Mix and Knead the Dough

Start by combining the flour, semolina, sugar, salt, and a pinch of yeast in a large mixing bowl. Stream in the warm water and mix until everything comes together into a shaggy dough. Don’t worry if it looks a bit rough; after kneading by hand—or with a stand mixer and dough hook—it will transform into a smooth, soft, and elastic ball. The dough shouldn’t feel sticky, so adjust with a sprinkle of flour or a splash of water if needed for the perfect texture.

Step 2: Shape Into Dough Balls and Rest

Divide your silky dough into small, smooth balls about the size of a plum. Place them on an oiled tray to prevent sticking. Cover loosely with plastic wrap and let them rest for 10 to 15 minutes. This resting period helps relax the gluten, making the dough easier to stretch later. Meanwhile, prep your work area: set out bowls of vegetable oil, softened butter, and semolina, and keep your griddle or large frying pan close by.

Step 3: Flatten and Laminate Each Dough Ball

Generously oil your work surface and your hands—this is your secret to super-thin msemen! Working with one dough ball at a time, use a quick sweeping outward motion to gently stretch and spread the dough to paper-thinness. Dot the surface with butter and sprinkle lightly with semolina. Fold the dough into thirds like a letter to make a slim rectangle, add another layer of butter and semolina, then fold again to create a neat square filled with hidden layers.

Step 4: Repeat and Let the Squares Rest

Transfer each folded square to your oiled tray. Continue with all the dough balls, keeping track of the order so you cook them in the same sequence—this ensures even resting and ultra-flaky layers. Resting gives those layers time to meld slightly while still staying distinct.

Step 5: Cook the Msemen

Heat a griddle or frying pan over medium heat until hot. Take the first msemen you folded, place it on your work surface, and gently pat it out with oiled hands to about double its size. Place on the griddle and cook, turning several times, until both sides are deeply golden and crisp. Transfer to a rack to cool slightly. Repeat with the rest, working in batches if your pan is roomy.

Step 6: Flex for Flakiness and Serve

Once each Moroccan Msemen Recipe – Square Laminated Pancakes is cool enough to handle, gently flex the square back and forth to encourage those beautiful, flaky layers to separate. Serve right away, or let cool before storing or freezing for later enjoyment.

How to Serve Moroccan Msemen Recipe – Square Laminated Pancakes

Garnishes

Traditionally, msemen shines with a drizzle of warm honey or a quick dip in a syrup made from honey and melted butter. A sprinkle of toasted sesame seeds or sliced almonds can take the presentation to a new level, adding not just crunch but also a gorgeous finish. If you’re feeling playful, a dusting of cinnamon sugar is delightful for an afternoon treat.

Side Dishes

Moroccan msemen pairs beautifully with an array of accompaniments. For a classic touch, offer fresh Moroccan mint tea, tangy olives, soft cheese, or a platter of seasonal fruit. If you’re serving msemen for breakfast, thick yogurt or jam on the side complements the pancakes’ richness and balances their flavors.

Creative Ways to Present

You can really have fun with msemen presentation! Stack them high and cut into wedges for a brunch party, roll them up and slice into bite-size pinwheels, or serve with little bowls of honey, nut butters, and jams for a DIY dipping platter. The Moroccan Msemen Recipe – Square Laminated Pancakes doubles as an impressive appetizer or dessert course—just let your imagination guide you.

Make Ahead and Storage

Storing Leftovers

Leftover msemen stays tasty for a couple of days when wrapped tightly and stored at room temperature. For maximum freshness, keep them in an airtight container once completely cooled—you won’t want any steam making them soggy. Enjoy as a quick breakfast, snack, or sweet treat with your next cup of coffee or tea.

Freezing

Moroccan Msemen Recipe – Square Laminated Pancakes are wonderfully freezer-friendly. Arrange the cool, cooked pancakes in a single layer between sheets of parchment paper in a freezer-safe bag or container. This way the msemen won’t stick together, and you can grab just what you need for a quick reheat later—perfect for impromptu guests or busy mornings.

Reheating

No need to thaw! Simply place msemen straight from the freezer onto a frying pan set over medium-low heat, or put them directly onto the rack of a preheated 350°F (180°C) oven. In just a few minutes, they’ll regain that deliciously crisp exterior and tender, layered goodness inside—almost as perfect as the day you made them.

FAQs

Can I use whole wheat flour instead of all white flour?

Absolutely! Substituting some white flour for whole wheat does add a nutty flavor and a slightly heartier texture, though the finished msemen may be a bit less crisp. Feel free to experiment with ratios to find your ideal bite.

Is it necessary to use both oil and butter when laminating?

The combination of oil and very soft butter gives msemen their unforgettable flaky layers and rich taste. Oil helps with spreading the dough super thin, while butter melts into the layers for irresistible flavor. Both are key players in authentic Moroccan Msemen Recipe – Square Laminated Pancakes.

How thin does the dough need to be stretched?

The thinner, the better! You want to get the dough almost transparent without tearing it, which is easier than it sounds with oiled hands and practice. Thin dough is the secret to achieving those signature mille-feuille-style layers.

Can msemen be made ahead of time for a party?

Yes, and that’s one of their best features! Cook and cool the pancakes ahead, then store them in the freezer. When it’s party time, reheat as needed—they’ll taste freshly made and will wow your guests, every single time.

What’s the best way to serve msemen for breakfast?

Serve them warm, with a drizzle of honey and a side of strong Moroccan mint tea or milky coffee. For an extra-special morning, add soft cheese, fruit preserves, and fresh fruit to your breakfast spread. The Moroccan Msemen Recipe – Square Laminated Pancakes turns any breakfast into a lavish affair!

Final Thoughts

Few recipes capture the spirit of Moroccan hospitality quite like the Moroccan Msemen Recipe – Square Laminated Pancakes. I hope you give these flaky, buttery delights a try—you might just find them becoming the star of your next breakfast or tea-time gathering. Happy layering, and enjoy every delicious bite!