Msemen 🥞

Méthode

1. 1

   Mix flour, semolina, salt and yeast, then add warm water gradually and beat the dough with one hand for ten minutes — it must become elastic and slightly tacky, not sticky.

2. 2

   Divide into walnut-sized balls, oil them generously and rest under a cloth for at least an hour; relaxed gluten is what makes the later stretching possible.

3. 3

   On an oiled surface, press a ball out with oiled fingertips into the largest translucent square you can achieve — thin enough that newsprint shows through.

4. 4

   Fold it into a small envelope: corners to the centre, then in half again, oiling between each pass; more folds, more layers.

5. 5

   Cook on a dry, moderately hot griddle, pressing with a spatula, a few minutes per side until blistered gold and cooked through the middle.

6. 6

   Stack the hot breads and beat them gently between your palms to fluff the layers; serve torn by hand with honey and scalding mint tea.