Crispy Msemen with Warm Honey
Laminated Moroccan flatbread that crisps up golden in minutes, drizzled with warm honey and a pinch of sea salt. Buttery, flaky, and made with pantry staples—no yeast required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 4 tbsp butter
- ½ cup water
- 3 tbsp honey
- 1 tbsp sesame seeds (optional)
- ¼ tsp sea salt
Instructions
- 1
Mix flour and 0.25 tsp salt in a bowl. Add 2 tbsp melted butter and water, stirring until a shaggy dough forms.
- 2
Knead until smooth, about 2 minutes. Divide into 2 balls, brush with remaining 2 tbsp melted butter, and rest 5 minutes.
- 3
Roll each ball into a thin 8-inch square on a floured surface, stretching gently with your hands to paper-thin.
- 4
Heat 1 tbsp butter in a 10-inch skillet over medium-high until foaming. Slide one square in and cook until golden and crispy, 3–4 minutes.
- 5
Flip and cook the other side until deep golden and blistered, another 2–3 minutes. Transfer to a plate and repeat with the second square.
- 6
Warm honey in a small pan for 30 seconds. Drizzle over msemen, sprinkle with sesame seeds if using, and serve immediately.
Tools you’ll need
- medium mixing bowl
- 10-inch skillet
- small saucepan
- measuring cups and spoons
- rolling pin
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