Msemen

In the bowl of a stand mixer, combine the semoule, flour, sugar, and salt.

Gradually add the water while mixing on low speed until a dough forms. Increase speed to medium and mix until the dough is smooth and no longer sticky, about 10 minutes. If the dough is too sticky, add a little more flour; if too dry, add a little more water.

Lightly oil your hands and the work surface. Form the dough into a ball and place it in a plastic bag. Let it rest for 15 minutes.

Divide the dough into 7-8 equal portions, about 125-130g each. Shape each portion into a smooth ball, greasing your hands as needed. Place the balls on an oiled tray, cover with plastic wrap, and let them rest for 20-30 minutes.

In a small bowl, combine the semoule for dusting with the baking powder. Mix well.

Melt the butter in a small bowl.

Lightly oil your hands and the work surface. Take the first dough ball in the order it was shaped.

Flatten the dough ball and stretch it out as thinly as possible, using oiled hands. Aim for a very thin, almost transparent layer.

Brush the stretched dough with melted butter, then sprinkle evenly with the semoule mixture. Fold the dough into a square by bringing the edges towards the center, brushing with butter and sprinkling with semoule at each fold.

Repeat the stretching, buttering, and folding process for all the dough balls, placing the folded squares on an oiled tray.

Heat a lightly oiled griddle or flat pan over medium heat. Once hot, place the first folded msemen square onto the pan.

Cook for about 2-3 minutes per side, until golden brown and puffed. Add a few drops of oil before flipping for a perfect, even cook. Flip regularly during cooking.

Cook all the msemen squares until golden brown and cooked through.

Serve the msemen warm, drizzled with honey, spread with butter, or with jam, as desired.