Msemen Tunisien — Print Recipe

Flaky, buttery square flatbread with dozens of paper-thin layers, pan-fried until crispy outside and soft within, perfect with honey or stews.

Ingredients

1 Mix flour, semolina, salt, sugar, and yeast. Add warm water gradually to form a soft, smooth dough over ten minutes.
2 Let the dough rest covered for twenty minutes. Divide into eight equal balls and oil the surface of each.
3 On an oiled surface, stretch each ball into a paper-thin square using your hands, pulling gently from the center.
4 Spread softened butter over the thin sheet, fold sides to center, then fold again to create a layered square packet.
5 Let the folded squares rest ten minutes. Flatten gently with your hands to about one centimeter thickness.
6 Cook on a lightly oiled griddle over medium heat for three minutes per side until golden, flaky, and cooked through.

Did You Know?

The art of stretching msemen dough paper-thin without tearing it is considered a rite of passage for young Tunisian cooks.