Ingredients
Method
Preparation
- Combine the flour, fine semolina, sugar, salt, and yeast in a large bowl until evenly mixed.
- Gradually add warm water to the dry mix and stir until a dough forms, adding more water if needed to achieve a soft but not sticky dough.
- Transfer the dough onto a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic.
- Divide the dough into golf ball-sized pieces.
- Coat hands and work surface with the butter-oil mixture, flatten each ball into a very thin layer, brush oil on top, and fold it into thirds lengthwise, then fold again into a small square.
Cooking
- Heat a skillet over medium heat.
- Flatten each folded dough square into a thin square, and cook each piece until golden brown and slightly crispy on both sides.
Notes
Store any leftover Moroccan Msemmen in an airtight container in the refrigerator for up to three days. Reheat in a skillet for a few minutes to restore its delightful texture. For long-term storage, freeze uncooked squares separated by parchment paper.