A staple of Moroccan breakfast tables, msemen is a layered flatbread made by folding soft dough with butter and semolina, then cooking it on a griddle. Lightly crisp on the outside and soft inside, it is served with honey or jam.
Knead the flour, semolina, sugar, salt, and water into a soft, elastic dough. Cover and let it rest for 20 minutes.
Divide the dough into 8 equal pieces and roll them into balls with oiled hands.
On a work surface dusted with semolina, roll each piece into a thin square. Brush with melted butter, fold all four corners toward the center to make a small square, and flatten it lightly again. The semolina prevents sticking; do not use flour for rolling.
Heat a griddle or large skillet over medium heat. Cook each side with a little oil for 3 minutes, until golden brown.
While warm, gently open the layers by hand and serve with honey or jam.
Store cooked msemen in a covered container at room temperature for 2 days or in the freezer for 1 month. To reheat, warm it in a dry skillet with a little oil to restore its crispness.
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