Recipes / Breakfast / Msemen with honey & butter

Msemen with honey & butter

Name: Msemen with honey & butter
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: 220 g all-purpose flour (1¾ cups); 45 g fine semolina (¼ cup), plus more for layering; 1 tsp salt; 170 ml warm water (¾ cup); 2 tbsp soft butter, for layering; 0.5 cup vegetable oil, for shaping; 4 tbsp argan honey or wildflower honey, to serve

Published May 4, 2026 · 6 min read · Braffess Kitchen

Prep

6 min

Cook

14 min

Serves

Level

Medium

Msemen with honey & butter - Morocco breakfast recipe

Method

Make the dough.

Combine flour, semolina, and salt. Gradually add warm water and knead for 10 minutes until the dough is smooth and elastic. It should not stick to your hands.

Rest the dough.

Divide into 4 balls. Brush each with oil, place on an oiled tray, cover with a cloth, and rest for at least 30 minutes.

Note. The rest is essential — it makes the dough elastic enough to stretch thin without tearing.

Layer and fold.

On an oiled surface, stretch one ball as thin as possible — almost translucent. Brush with a little soft butter and sprinkle with semolina. Fold the top and bottom edges to the center, then fold left and right to form a square.

Note. Semolina between the layers is what creates the flaky, crispy texture when cooked.

Cook on the griddle.

Heat a dry griddle or heavy skillet over medium heat. Cook each msemen square for 2–3 minutes per side, pressing gently with a spatula, until golden and crispy on both sides.

Serve immediately.

Serve hot with honey and butter. Msemen is only perfect for the first 5 minutes — eat right away.

A note. The dough needs at least 30 minutes of rest. The more you rest it, the easier it stretches.

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