Msemen Rghaif

In a large bowl, mix All-Purpose Flour (1 cup), Salt (1/2 tsp) and Semolina Flour (1 cup) and 2 tablespoons of Vegetable Oil (2 Tbsp) to form a dough. If the mixture is too dry and you can't form a dough, add a couple tablespoons of Water (1/2 cup) bit by bit. Make sure you don't add too much water to the dough because it will make your dough very sticky and you won't be able to knead it.

When your dough is nicely done, lightly flour a worktop and knead for 15 minutes until light and soft.

Once your dough is ready, divide the dough in small balls, place on a tray, lightly drizzle with some Vegetable Oil (2 Tbsp) and cover with cling film for 40 minutes in a warm place.

Transfer a ball of dough on a worktop, flatten it lightly and pour about 1/2 teaspoon of Butter (0.5 oz) and vegetable oil mixture on top.

Using your hands, flatten the dough again but this time as thin as you can to make a circle or a square without damaging the dough. You will have to be quick for this process otherwise the dough will dry out and you might damage it.

Fold each side of the dough vertically and then horizontally towards the center to make a square. Place the folded msemen on a greased surface and cover with a cloth or a cling film. Repeat the same process until you have folded all the dough balls.

Lightly oil and preheat a non-stick pan over medium high heat. Transfer a folded msemen on a worktop, pour another 1/2 teaspoon of butter and vegetable oil mixture on the msemen and flatten it using your hands to about 0.5cm thick.

Gently place the flattened msemen on a warm pan and cook on each side turning several times until golden brown.

Serve warm or at room temperature, with anything you fancy, sweet or savoury!