Msemen — Flaky Moroccan Square Breads

Ingredients

• 1½ cups all-purpose flour
• ½ cup fine semolina, plus ¼ cup for dusting
• 1 tsp salt
• 1 tsp sugar
• ¾ cup warm water
• ⅓ cup melted butter
• 3 tbsp neutral oil
• Honey and mint tea, for serving

Method

1. Mix the flours, salt, and sugar, then add the water gradually and knead 8–10 minutes until the dough is soft, smooth, and slightly tacky. Rest it covered 20 minutes — this is what makes it stretchable.
2. Divide into 6 balls, coat them in oil, and let them relax another 10 minutes. Combine the melted butter and oil in a bowl.
3. On a well-oiled counter, flatten one ball and push it outward with your palms until it is nearly transparent — you should see the counter through it. Brush with the butter mixture and dust with semolina.
4. Fold the left and right thirds in, brush again, then fold top and bottom to make a rough square. Set aside and repeat; the resting time between shaping and cooking is what sets the layers.
5. Flatten each square gently to about 6 inches and cook in a dry or barely oiled skillet over medium 2–3 minutes per side, pressing the edges down, until golden and puffed in patches. Tear one open — you want visible sheets — and drown it in honey.