Msemen

Method

Mix flour and salt, then gradually add warm water and 50ml oil whilst kneading for 10 minutes until smooth and elastic. Cover and rest for 30 minutes. Divide dough into 8 balls, brush with oil, cover and rest for another 20 minutes. On an oiled surface, stretch each ball very thin using your hands, almost transparent. Brush generously with melted ghee and dust with semolina, then fold into quarters to create a square parcel. Heat a large skillet or griddle over medium-high heat and cook each msemen for 2-3 minutes per side until golden and crispy, pressing gently with a spatula. Serve immediately whilst warm, traditionally with honey and butter, or jam.