Msemen

Mix 75 g extra fine durum wheat semolina (finot), 150 g flour, 1/2 tsp sugar and 1/2 tsp salt. Gradually add 125 ml water and knead for 5 to 7 minutes.

Oil the dough with a little vegetable oil and let rest for 10 to 30 minutes. Shape into balls of about 60 g each and let rest for another 10 minutes.

Work 50 g butter with 3 tbsp extra fine durum wheat semolina (fino). Add 2 tbsp vegetable oil and 1/2 tsp baking powder.

On an oiled work surface, spread each ball out very thinly. Add a little of the butter mixture, fold into a square to create the layers, and let rest for a few minutes.

Flatten each square to about 5 mm thick. Cook in a lightly oiled pan until both sides are nicely golden.

Serve immediately, piping hot, with amlou or honey.