Msemen (مسمن) — Moroccan Square-Shaped Flaky Flatbread

• 200 gfine semolina
• 300 gall-purpose flour
• 8 ggranulated sugar (about 2 tsp)
• 8 gfine sea salt (about 1 1/4 tsp)
• 4 ginstant yeast (about 1 tsp)
• 320 mlwarm water (about 38–40°C)
• 60 mlneutral oil (sunflower or canola)
• 60 gunsalted butter (melted and cooled slightly)

Instructions

1. 1

   In a large bowl, combine the fine semolina, flour, sugar, salt, and instant yeast and whisk until evenly mixed. Add the warm water and stir with your hand or a sturdy spoon until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until it becomes smooth and elastic, adding no extra flour so the dough stays supple. If it feels sticky at first, keep kneading; the semolina will hydrate and the dough will tighten as gluten develops.

3. 3

   Divide the dough into 8 equal pieces, about 105 g each, and shape each into a smooth ball by tucking the edges underneath. Coat the balls lightly with a thin film of neutral oil so they do not dry out, then cover and rest for 15 minutes.

4. 4

   Prepare the lamination mixture by combining the neutral oil and melted butter in a small bowl. Set a shallow dish of fine semolina nearby and lightly oil your work surface so the dough can stretch without tearing.

5. 5

   Working with one dough ball at a time, flatten it and stretch it with oiled hands into a very thin sheet, about 35–40 cm wide, aiming for near-transparency without ripping. Brush the surface with about 1 1/2 tsp (7 ml) of the oil-butter mixture, then sprinkle about 1 1/2 tsp (7 g) of fine semolina evenly over the sheet.

6. 6

   Fold the sheet into thirds like a letter, brushing a small amount of oil-butter mixture between folds to encourage flaky layers. Fold again into a square, then gently pat it to even thickness; it should be about 12–14 cm wide and 1–1.5 cm thick.

7. 7

   Place the folded square on a lightly oiled tray and repeat with the remaining dough balls, keeping them covered so they do not crust over. Let the folded msemen rest for 10 minutes so the gluten relaxes and the layers set.

8. 8

   Heat a heavy skillet or griddle over medium heat for 4 minutes, then lightly grease it with 1 tsp (5 ml) neutral oil. Gently flatten one square to about 16–18 cm wide, keeping the corners intact, and place it on the hot surface.

9. 9

   Cook for 2 to 3 minutes per side, flipping several times, until the msemen is deeply golden with darker toasted spots and the layers puff slightly. Adjust the heat as needed; if it browns too fast, lower to medium-low so the inside cooks through without burning.

10. 10

    Transfer the cooked msemen to a rack or clean towel so steam can escape and the bread stays flaky. Repeat with the remaining squares, greasing the pan lightly between breads, and serve warm for the best texture.