Msemen (Layered Flatbread)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the all-purpose flour, fine semolina flour, salt, sugar, and instant yeast for the dough.

   Ca. 2 min.

2. 2

   Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.

   Ca. 3 min.

3. 3

   Transfer the dough to a clean, lightly floured surface and knead for 10-15 minutes until it is smooth, elastic, and no longer sticky.

   Ca. 15 min.

   Kokkens note: The dough should feel soft and pliable.

4. 4

   Lightly grease a bowl with vegetable oil, place the dough inside, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour.

   Ca. 30 min.

   Kokkens note: This resting period helps the gluten relax, making the dough easier to work with.

5. 5

   Divide the rested dough into 8 equal pieces and roll each piece into a smooth ball.

   Ca. 5 min.

6. 6

   Lightly oil a clean work surface and your hands with the shaping vegetable oil.

   Ca. 1 min.

7. 7

   Take one dough ball and flatten it into a very thin, almost translucent square or rectangle, using more oil as needed to prevent sticking.

   Ca. 2 min.

   Kokkens note: The thinner you get the dough, the flakier your msemen will be.

8. 8

   Sprinkle a small amount of the shaping fine semolina flour over the flattened dough.

   Kokkens note: This semolina helps create the distinct layers.

9. 9

   Fold the bottom third of the dough up towards the center, then fold the top third down over it, creating a long, narrow strip.

10. 10

    Sprinkle with more semolina, then fold the left third of the strip over to the center, and the right third over that, forming a square packet.

11. 11

    Set the folded square aside and repeat the flattening and folding process with the remaining dough balls.

    Ca. 10 min.

12. 12

    Heat a large, heavy-bottomed skillet or griddle over medium heat.

    Ca. 2 min.

13. 13

    Lightly oil the skillet. Take one msemen square and gently flatten it slightly with your hands to about 15 cm (6 inches).

    Ca. 1 min.

    Kokkens note: Do not flatten too much, or you will lose the layers.

14. 14

    Cook the msemen in the hot skillet for 2-3 minutes per side, until golden brown and puffed.

    Ca. 5 min.

    Kokkens note: Flip frequently for even cooking.

15. 15

    As each msemen cooks, gently press the edges with a spatula to encourage puffing and ensure even browning.

16. 16

    Remove cooked msemen from the skillet and serve immediately, or keep warm under a clean kitchen towel while you cook the rest.