Msemen

In a bowl, mix all-purpose flour, semolina, salt, and optionally granulated sugar.

Gradually add lukewarm water and knead for 8-10 minutes until you have a smooth, soft, elastic dough that barely sticks.

Cover the bowl with a kitchen towel and let the dough rest for 20-30 minutes at room temperature.

Divide the rested dough into 8 equal pieces, shape each into a ball, and let rest for another 5 minutes.

Melt the butter and mix it with sunflower oil. lightly oil your hands and work surface with this mixture.

Gently stretch one dough ball with your fingers into a very thin disk (almost translucent), brush the surface with the fat mixture, and evenly sprinkle a little semolina.

Fold the disk into thirds, then again into thirds to form a square. lightly brush the top with more fat and flatten gently with your palm.

Shape the remaining balls in the same way and let the folded squares rest for a few minutes to allow the layers to bind.

Heat a pan over medium heat and brush it with a thin layer of sunflower oil.

Gently roll or press the first square to about 12-15 cm and place it in the pan. Fry for 2-3 minutes on each side until golden, lightly pressing with a spatula so the layers cook through.

Repeat with all the flatbreads and add oil to the pan as needed. Keep the cooked msemen warm under a towel.

Serve warm, drizzled with honey, or torn into pieces for dipping.

Msemen tastes great on its own or as a side to tea or savory dips.