Moroccan · Breakfast & brunch

Msemen with honey

Name: Msemen with honey
Prep time: 45 min
Cook time: 30 min
Total time: 2 h
Yield: 12 msemen
Cuisine: Moroccan
Ingredients: 3 1/2 cups all-purpose or bread flour; 1/2 cup fine semolina, plus 1/2 cup for folding; 2 teaspoons granulated sugar; 2 teaspoons kosher salt; 1 teaspoon instant yeast; 1 1/2 cups warm water, plus more as needed; 3/4 cup neutral oil, divided; 6 tablespoons unsalted butter, softened and divided; 1/2 cup honey

Square Moroccan griddle breads with crisp laminated edges, chewy layers, and warm butter-honey syrup.

About 2 hrTotal

About 1 hr 15 minActive

$Cost

AdvancedDifficulty

Makes 12 msemen

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 12 msemen

3 1/2 cups all-purpose or bread flour
1/2 cup fine semolina, plus 1/2 cup for folding
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon instant yeast
1 1/2 cups warm water, plus more as needed
3/4 cup neutral oil, divided
6 tablespoons unsalted butter, softened and divided
1/2 cup honey

Instructions

Mix flour, 1/2 cup semolina, sugar, salt, and yeast. Add warm water and knead 8 to 10 minutes until very smooth, elastic, and tacky but not sticky. With oiled hands, divide into 12 balls, coat lightly with oil, cover, and rest 30 minutes.
Oil the work surface. Flatten one ball with oiled hands until nearly translucent. Dot with softened butter, dust lightly with folding semolina, fold the top and bottom thirds inward, then fold the sides inward to make a compact square. Repeat and rest squares 15 minutes.
Flatten each square gently to about 5 inches without tearing the layers.
Cook on a lightly oiled over medium, turning several times, until both faces are golden-spotted, edges crisp, and the center feels cooked and layered, 5 to 7 minutes total.
Warm honey with 2 tablespoons butter only until fluid. Brush or dip hot msemen lightly in the syrup and serve at once.