How to make it
6 steps. Take it one step at a time.
Mix together the flour, semolina, sugar, salt, and instant yeast
In a large bowl, mix together the flour, semolina, sugar, salt, and instant yeast.
Gradually add warm water
Gradually add warm water and knead the dough by hand or with a stand mixer for about 10 minutes until it is smooth, elastic, and not sticky.
10 minDivide the dough
Divide the dough into 8 equal portions and shape them into smooth balls. Lightly coat each ball with oil and let them rest, covered, for 20 minutes.
20 minTake one ball of dough
Take one ball of dough and place it on an oiled work surface. Use your hands to flatten and stretch it into a very thin, translucent circle, using a mixture of melted butter and oil as you work.
Sprinkle a little semolina
Sprinkle a little semolina over the stretched dough. Fold the top third into the center, then the bottom third over that, creating a long strip. Sprinkle more semolina and fold the left and right sides to create a square. Set aside to rest.
Heat a heavy skillet or griddle
Heat a heavy skillet or griddle over medium heat. Take a folded square and gently flatten it with your fingers to double its size. Cook for 2-3 minutes on each side, turning frequently, until golden brown and crispy.
6 min
A little kitchen wisdom
The secret to great Msemmen is stretching the dough until it is paper-thin and translucent before folding. Resting the dough between steps is crucial to prevent it from snapping back.
