Msemen

Mix the wheat flour, 100 g fine semolina and salt. Gradually pour in warm water and knead into a soft dough. Knead for 8–10 minutes, until smooth and elastic.

Grease your hands and a bowl with a little vegetable oil, shape the dough into 6 balls, cover with a towel and let rest for 30 minutes at room temperature.

Melt the butter. Oil your work surface and hands, take a ball of dough and stretch it with your fingers into a very thin, almost transparent sheet.

Drizzle the sheet with melted butter, sprinkle with some of the remaining semolina, fold the top and bottom thirds toward the center, then fold the strip from left to right to form a square. Repeat with the remaining balls.

Heat a dry, heavy-bottomed skillet over medium heat. Gently flatten each square to about 5 mm thick and fry for 2–3 minutes on each side, flipping, until the msemen is golden and flaky.

Transfer the finished flatbreads to a plate and gently loosen the edges with your fingers so the layers don't stick together. Serve msemen warm with mint tea.