Msemen Tunisien

Mix flour, semolina, salt, sugar, and yeast. Add warm water gradually to form a soft, smooth dough over ten minutes.

Let the dough rest covered for twenty minutes. Divide into eight equal balls and oil the surface of each.

On an oiled surface, stretch each ball into a paper-thin square using your hands, pulling gently from the center.

Spread softened butter over the thin sheet, fold sides to center, then fold again to create a layered square packet.

Let the folded squares rest ten minutes. Flatten gently with your hands to about one centimeter thickness.

Cook on a lightly oiled griddle over medium heat for three minutes per side until golden, flaky, and cooked through.