Msemen — Moroccan Layered Pancakes

Step 1

Pour 2 cups flour and 0.75 teaspoon salt into a large mixing bowl and stir them together with a fork until combined.

Step 2

Pour 1 cup room-temperature water into the flour mixture and stir with a fork until a shaggy dough forms with no dry flour visible.

Step 3

Knead the dough in the bowl with your hands for 5 minutes, pressing it against the sides and folding it over itself repeatedly, until it feels smooth and slightly tacky, like a soft earlobe.

Step 4

Cover the bowl with a damp kitchen towel and let it rest at room temperature for 20 minutes so the gluten relaxes.

Step 5

Peel the onion, cut it in half from root to tip, then place each half flat-side down and slice crosswise into thin rings about 1/8-inch thick.

Step 6

Heat 1 tablespoon olive oil in a medium skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 45 seconds.

Step 7

Add the onion slices to the hot oil and stir once every 30 seconds for 6 minutes until they turn soft and light golden at the edges.

Step 8

Stir in 0.25 teaspoon black pepper, then transfer the onions to a small bowl and set aside to cool.

Step 9

Divide the rested dough into 4 equal pieces by cutting it with a knife into quarters.

Step 10

Lightly oil a clean work surface and place one dough piece on it, then use your oiled fingers to gently stretch it into a thin 8-inch square, like stretching a piece of taffy—it should be almost transparent.

Step 11

Spread 1.5 tablespoons softened butter evenly across the entire stretched square, leaving a 0.5-inch border at the edges.

Step 12

Scatter one quarter of the cooled onions over the buttered surface in an even layer.

Step 13

Fold the top edge of the square down to the center, then fold the bottom edge up to the center, overlapping them slightly like closing a book.

Step 14

Fold the left edge toward the center, then fold the right edge over to meet it, creating a small square packet about 4 inches on each side.

Step 15

Repeat steps 10–14 with the remaining 3 dough pieces, butter, and onions.

Step 16

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 60 seconds.

Step 17

Carefully place one folded dough square into the hot oil seam-side down and fry for 3 minutes until the bottom turns deep golden brown and crispy.

Step 18

Flip the msemen over with a spatula and fry the other side for 2 minutes until it also turns deep golden brown.

Step 19

Transfer the cooked msemen to a plate lined with paper towels to drain excess oil.

Step 20

Repeat steps 16–19 with the remaining 3 dough squares, using the final 1 tablespoon olive oil to fry them in batches.

Step 21

Arrange the warm msemen on a serving plate and drizzle lightly with 3 tablespoons honey, or serve with honey on the side for dipping.