Msemen (Moroccan Laminated Flatbread)

Combine both flours, salt, and yeast. Add the warm water and mix until a dough forms. Knead by hand for 10–12 minutes until the dough is smooth, supple, and only slightly tacky. The semolina gives it a faintly grainy feel that will mellow as it rests. Divide the dough into 8 equal balls (about 80–90g each). Oil your hands and each ball generously. Cover with a damp cloth and rest for 30–45 minutes until the dough relaxes and becomes very extensible.

On a lightly oiled surface, use oiled hands and fingertips to stretch a dough ball into a very thin rectangle — almost translucent. Spread a thin smear of softened butter across the entire surface with your fingers. Sprinkle a pinch of coarse semolina over the butter — this is what creates the separate layers. Fold one third of the rectangle toward the center, then fold the other third over (letter fold), making a long strip. Fold the strip into thirds again to create a square. Press gently. Repeat for all balls. Rest 10 minutes.

Heat a dry cast iron griddle or heavy skillet over medium-low heat. Do not oil the pan — the butter within the dough will render and fry the bread from the inside. Cook each square for 3–4 minutes per side, pressing gently with a flat spatula, until each side is a mottled golden-brown with darker patches where the layers are thickest. The interior will puff slightly as steam builds between the layers. Serve immediately — msemen becomes leathery as it cools.