مسمن

Combine the semolina, flour, salt, and sugar in a large bowl. Gradually add the warm water while mixing with your hands until a soft, smooth dough forms. Knead for ten minutes until pliable and elastic, then cover and rest for fifteen minutes.

Divide the rested dough into eight equal balls. Prepare your work surface by oiling it generously. Mix the softened butter with vegetable oil in a small bowl to create the laminating fat that gives msemen its characteristic flaky, layered interior.

Take one dough ball and flatten it on the oiled surface using your palms. Stretch it outward from the centre until paper-thin and nearly translucent, working carefully to avoid tearing. The thinner you stretch it, the more layers the finished bread will have.

Spread a thin layer of the butter-oil mixture over the entire surface of the stretched dough. Fold the left and right edges toward the centre, then fold the top and bottom edges in to create a square envelope shape with multiple layers enclosed.

Gently flatten the folded square with your palms to about one centimetre thickness, being careful not to press so hard that the layers merge together. The visible layers should remain distinct. Repeat the stretching, buttering, and folding with remaining dough balls.

Heat a flat griddle or large skillet over medium heat without any added oil. Cook each msemen square for three to four minutes per side until golden brown spots appear and the bread is crispy on the outside while remaining soft and layered inside.

Stack the cooked msemen on a plate and serve warm. These flaky Moroccan flatbreads are traditionally enjoyed at breakfast or tea time, drizzled with honey or spread with butter and jam, and paired with sweet Moroccan mint tea.