Step 1: Prepare the Dough

Activate the Yeast:

• In a small bowl, combine warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This step helps activate the yeast, giving your dough the perfect texture.

Mix the Dry Ingredients:

• In a large mixing bowl, combine semolina flour, all-purpose flour, salt, and sugar. Stir them together until well blended. The combination of semolina and all-purpose flour will ensure the right balance between a crispy exterior and a soft, slightly chewy interior.

Form the Dough:

• Slowly pour the yeast mixture into the dry ingredients while stirring to form the dough. Add a little more warm water if the dough seems too dry. You want the dough to be soft, but not sticky.

Knead the Dough:

• On a lightly floured surface, knead the dough for about 5-7 minutes. The key here is to be gentle but firm. As you knead, the dough should become smooth and elastic. If it's too sticky, just sprinkle a little flour; if it's too dry, add a touch more water.

Let It Rest:

• Once the dough is kneaded, cover it with a damp towel and let it rest for 20-30 minutes. This resting time allows the dough to relax, which will make it much easier to roll out and fold later.

Step 2: Shape the Msemen

Divide the Dough:

• After the dough has rested, divide it into 8-10 equal portions. Roll each portion into a ball. This will make it easier to work with when you’re rolling out the dough.

Flatten the Dough Balls:

• On a lightly oiled surface, use your hands to gently flatten each dough ball into a thin circle, about 6 inches in diameter. The key here is to keep the dough as even as possible, so the layers of flaky bread will form beautifully when folded.

Brush with Butter and Oil:

• Before you fold, brush a light layer of melted butter and olive oil over each circle. This not only adds flavor but helps create those signature crispy, layered folds that make Msemen so irresistible.

Fold the Dough:

• Fold the dough into thirds, like a letter, and then fold it again into a square or rectangle. Don’t worry if it’s not perfect – a little imperfection adds to the rustic charm of Msemen! Repeat with all the dough portions.

Step 3: Cook the Msemen

Heat the Pan:

• Place a non-stick skillet or griddle over medium heat and add a small amount of butter or olive oil. Let the pan heat up so it’s hot but not smoking. You want a nice sizzle when the dough hits the pan.

Cook the Msemen:

• Place one folded piece of dough onto the hot pan. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Be gentle when flipping – you want to preserve those delicate layers. Use a spatula to press down lightly on the Msemen to ensure even cooking and crispiness.

Repeat the Process:

• Continue cooking each piece of Msemen, adding more butter or oil to the pan as needed. You may want to keep the cooked ones warm by wrapping them in a clean kitchen towel while you finish cooking the rest.

Step 4: Serve and Enjoy!

• Once all your Msemen is cooked, it’s time to dig in! The texture should be crispy on the outside, flaky on the inside, and full of rich flavor from the butter and olive oil. You can serve it right away, while it’s still warm and fresh.

Pro Tip:

• If you want your Msemen extra crispy, feel free to cook it for an additional minute on each side. Just be careful not to burn it – the flaky layers will turn golden brown quickly!