Msemen — Moroccan flaky flatbread

Ingredients

• 250 g plain flour
• 250 g fine semolina
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 250 ml warm water
• 60 g semolina, for dusting
• 60 g butter, melted

Method

1. Mix flour, fine semolina, salt, sugar and yeast. Add warm water and mix to a soft dough.
2. Knead 8 minutes until smooth. Cover, rest 30 minutes.
3. Divide into 6 balls. Roll each into a thin rectangle on a semolina-dusted surface.
4. Brush with melted butter, fold in from sides to make a square, brush again, fold again into a smaller square.
5. Rest 10 minutes. Roll each gently into a thin square.
6. Cook in a dry frying pan for 2-3 minutes per side until golden and flaky.
7. Best served warm with honey.