Prepare the dough

• In a large bowl, mix the white flour, fine semolina and salt.
• Gradually stir in the warm water until a soft dough forms.

Knead the dough

• Place the dough on a clean surface and knead until smooth and elastic.

Rest the dough

• Divide the dough into small balls, each about the size of a golf ball.
• Place them on a tray, cover with a cloth and let rest.

Prepare the folding mixture

• In a bowl, mix the extra semolina with some vegetable oil.
• Keep the soft butter ready.

Shape the msemmen

• Working with one ball at a time, flatten it on an oiled surface into a thin circle.
• Brush with soft butter and sprinkle with the semolina-oil mixture.

Fold the dough

• Fold the top and bottom sides of the circle towards the center.
• Overlap the left and right sides to form a square.

Cook the msemmen

• Heat a pan or grill over medium heat.
• Cook each square on each side until golden brown and crispy.

Serve

• Enjoy the msemmen warm, with syrup, or as a side dish to savory meals.