Ingredients
3 cups all-purpose flour
1 cup fine semolina
1 teaspoon salt
1 teaspoon sugar
1 ½ cups warm water (add gradually)
For folding and cooking
½ cup vegetable oil
½ cup melted butter (or use oil only)
Extra fine semolina for sprinkling
Instructions
- In a large bowl, mix flour, semolina, salt, and sugar.
- Slowly add warm water while mixing until a soft dough forms.
- Knead the dough for 10 minutes until smooth and elastic.
- Divide dough into equal balls (about the size of a small egg).
- Coat each ball with oil, cover, and let rest for 20–30 minutes.
- Oil your work surface well.
- Take one dough ball and flatten it gently with oiled hands.
- Stretch it thin until almost transparent without tearing.
- Brush with oil and melted butter.
- Sprinkle lightly with fine semolina.
- Fold the dough into a square or roll it into a tight coil (both styles work).
- Repeat with all dough balls.
- Let the folded dough rest for 10 minutes.
- Heat a non-stick pan or skillet over medium heat.
- Flatten one folded dough gently into a round shape.
- Cook without oil until golden spots appear, then flip.
- Cook the other side until flaky and fully cooked.
- Brush lightly with butter if desired.
- Stack cooked msemen and keep covered to stay soft.
Tips for Perfect Msemen
Use plenty of oil when stretching to prevent tearing
Resting the dough is key for easy stretching
Cook on medium heat for flaky layers
Can be rolled or folded like in the picture
Serving Ideas
Serve warm with honey and butter
Pair with cheese or jam
Enjoy with mint tea
Great for breakfast or dinner