Msemen (Moroccan Square Pan-Fried Flatbread)

Instructions

1. Mix the flour, semolina, salt, sugar, and yeast in a large bowl. Add the warm water and mix until a soft dough forms. Knead for 8 to 10 minutes until smooth, elastic, and slightly tacky but not wet. If needed, add a spoonful of water at a time to loosen the dough.
2. Divide the dough into 8 equal balls. Lightly oil them, cover, and let them rest for 15 minutes.
3. Mix the soft butter with 15 ml of the oil in a small bowl. Set out extra semolina for shaping.
4. Oil your work surface and hands. Take one dough ball and gently flatten and stretch it into a very thin square or round sheet, almost translucent but not torn.
5. Lightly smear the surface with a little of the butter-oil mixture and sprinkle with a pinch of semolina. Fold the dough into thirds like a letter, then fold into thirds again from the other direction to make a square parcel. Set it aside on an oiled tray. Repeat with the remaining dough.
6. Rest the folded squares for 5 to 10 minutes.
7. Heat a skillet or griddle over medium heat. Working one at a time, oil your hands, then gently flatten each square until it’s about 15 cm wide. Do not press so hard that you lose the layers.
8. Cook each msemen for 3 to 4 minutes per side, turning several times, until browned in spots, crisp at the edges, and cooked through. Add a little oil to the pan as needed.
9. Serve warm. Eat plain, with honey and butter, jam, soft cheese, or alongside Moroccan mint tea.