Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup fine semolina
- 1 teaspoon salt
- 1 teaspoon sugar
- 1½ cups warm water (approx., add gradually)
Folding & Cooking
- ½ cup vegetable oil
- ½ cup melted butter (or smen for authentic flavor)
- Extra fine semolina (for sprinkling)
Instructions
1. Make the Dough
- In a large bowl, mix flour, semolina, salt, and sugar.
- Gradually add warm water while mixing.
- Knead for 10–15 minutes until smooth, soft, and elastic.
- Divide into small balls (about golf-ball size).
- Coat each ball lightly with oil, cover, and rest 20–30 minutes.
2. Shape the Msemen
- Oil your work surface generously.
- Take one dough ball and flatten it.
- Stretch gently with your hands until very thin and almost transparent.
- Brush with melted butter and oil mixture.
- Sprinkle lightly with semolina.
- Fold into a square or rectangle:
- Fold top down
- Fold bottom up
- Fold left and right to form a square
Repeat with all dough balls.
3. Cook
- Heat a heavy pan or skillet over medium heat.
- Place one folded msemen in the pan.
- Cook, flipping frequently, until golden brown and flaky on both sides.
- Press lightly with a spatula to help layers puff.
- Remove and stack while warm.
Serve
- Drizzle with honey and melted butter (classic)
- Or serve savory with cheese, eggs, or tea
- Best eaten hot and fresh
Tips for Perfect Msemen
- Dough must be very soft for easy stretching
- Use both oil and butter for flaky layers
- Don’t rush cooking — medium heat is key