Ingredients
Method
Preparation
- In a large bowl, combine the flour, fine semolina, sugar, salt, and yeast until evenly mixed.
- Gradually add 1½ cups warm water to the dry mix and stir until a dough forms. Add 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. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- Set aside a bowl containing soft unsalted butter and vegetable oil.
- Oil your hands, then divide the dough into golf ball-sized pieces. Take the first ball, coat your hands and work surface with the butter-oil mixture, and flatten the ball into a very thin layer.
- Brush oil on top of the flattened dough, fold it into thirds lengthwise, add more oil and sprinkle some fine semolina, then fold again into thirds, forming a small square.
- Continue this process with the remaining dough balls.
Cooking
- Heat a skillet over medium heat and add a small amount of oil.
- Oil your hands and gently flatten each folded dough square into a thin square before placing it in the pan.
- Cook each piece until golden brown and slightly crispy on the outside, turning once. Ensure sufficient oil is used to achieve a nice golden crust.
Notes
Store Msemmen in an airtight container in the fridge for up to 3 days or freeze them for up to a month. Reheat on a skillet or in the oven before serving.