Honey Msemmen

Square flaky flatbreads with a golden, crackling crust hiding soft, airy layers. The scent of warm butter and honey drizzling over toasted semolina fills the room.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 806
• Protein: 13 g
• Carbs: 103 g
• Fat: 37 g

Ingredients

• 300 g Wheat flour ( sifted )
• 200 g Durum wheat semolina ( fine )
• 1 tsp Gray sea salt
• 250 ml Mineral water ( lukewarm )
• 100 ml Sunflower oil ( for shaping )
• 50 g Minimum butter sweet ( melted )
• 4 tbsp Honey ( for serving )

Instructions

1. Kneading the dough

   Mix flour, semolina, and salt. Gradually pour in water. Knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers. It should be as soft as an earlobe.

2. Resting and balling

   Divide the dough into tangerine-sized balls. Brush them with oil to prevent a crust from forming. Let rest for 20 minutes to relax the gluten.

3. Technical folding

   Stretch a ball on an oiled surface until translucent. Sprinkle with a dusting of semolina and melted butter. Fold into thirds, then thirds again to get a perfect square. This creates the lamination.

4. Pan frying

   Lightly flatten the square. Place on a very hot pan. When bubbles puff up and brown spots appear, flip. The dough should be seared but remain soft in the center.

Chef's tips

• If the dough tears when stretching, it hasn't rested long enough.
• The secret to the layers is the thin dusting of dry semolina between the folds.

Storage

Keeps for 2 days in a clean cloth. Reheat in a pan without fat to restore the crispness.