Msemen (Moroccan Square Flatbread)

Method

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1. 1Mix the flour, semolina, sugar, salt and yeast. Add the water gradually and knead for 8-10 minutes into a soft, smooth, very elastic dough.
2. 2With oiled hands, divide the dough into 8 equal balls. Place them on an oiled tray, cover and rest for 15 minutes.
3. 3Oil your work surface and hands generously and mix the melted butter with some oil. Press and stretch one ball with your fingertips until it is so thin you can almost see through it; small tears are fine.
4. 4Brush with the butter mixture and sprinkle with a pinch of semolina. Fold the left and right sides to the center to make a long strip, brush and sprinkle again, then fold the top and bottom to the center to form a square of about 10x10 cm.
5. 5Fold the remaining balls the same way and rest them on the oiled tray for 5-10 minutes. Just before cooking, gently press each square out with oiled hands to about 15x15 cm.
6. 6Heat a cast-iron or nonstick pan over medium heat. Cook the squares without extra oil for 2-3 minutes per side, until golden spots appear and the edges are crisp.
7. 7Keep the cooked msemen covered with a towel so they stay soft. Serve warm with butter and honey and a glass of mint tea.