Honey Msemmen
Ingredients
- 300 gWheat flour (sifted)
- 200 gDurum wheat semolina (fine)
- 1 tspGray sea salt
- 250 mlMineral water (lukewarm)
- 100 mlSunflower oil (for shaping)
- 50 gUnsalted butter (melted)
- 4 tbspHoney (for serving)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in a clean cloth. Reheat in a pan without fat to restore the crispness.
