Algerian Msemen

Algerian msemen is a folded, flaky flatbread. Resting and stretching allow for the formation of thin layers without using yeast.

Ingredients

• 300 g fine durum wheat semolina
• 200 g wheat flour
• 330 ml water
• 7 g salt
• 60 g sunflower oil
• 40 g unsalted butter

Preparation

Mix semolina, flour, salt, and water gradually. Knead for 12 minutes to obtain a soft and elastic dough.

Divide into eight balls, oil them with part of the 60 g of oil, and let rest covered for 30 minutes.

Mix the melted butter and the remaining oil. On a lightly greased surface, stretch each ball into a thin sheet without tearing it.

Lightly grease the sheet with the prepared mixture, fold in the sides then the ends to form a square. Distribute all the planned fat between the eight pieces.

Cook on a moderately hot thick pan, 3 to 4 minutes per side, turning until the layers are cooked and the surface is golden. Serve hot or warm.