Ingredients
For the Dough:
3 ½ cups white flour (all purpose or bread flour) 440g
½ cup fine semolina or durum flour 70g
2 tsp salt
1 ½ warm water 340ml
for the Folding the Msemmen:
90 fine semolina g
¼ soft butter (more if needed) 60g
Directions
Step 1
Prepare Dough: In a large bowl, mix together the white flour, fine semolina and salt. Gradually stir in the warm water until a soft dough forms.
Step 2
Knead Dough: Turn the dough out onto a clean surface and knead for about 10 minutes, until it becomes smooth and elastic.
Step 3
Rest Dough: Divide the dough into small balls, each about the size of a golf ball. Place them on a tray, cover with a cloth, and let them rest for at least 30 minutes (the longer, the better).
Step 4
Shape Msemmen: Working with one ball at a time, flatten it on an oiled surface into a thin circle. Brush it with a bit of soft butter and semolina.
Step 5
Fold the Dough: Fold the top and bottom of the circle towards the center, then fold the left and right sides to overlap, forming a square.
Step 6
Cook Msemmen: Heat a skillet or griddle over medium heat. Cook each square for 2-3 minutes on each side until golden brown and crispy.
Step 7
Serve: Enjoy your Msemmen warm, with syrup, or as an accompaniment to savory dishes.
