Tunisian Msemen (Egg-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Fine Semolina
• 1 tsp Salt
• 1 cup Warm Water
• 1/2 cup Olive Oil
• 1/4 cup Melted Butter or Olive Oil

Instructions

1. 1In a large bowl, combine the 2 cups All-Purpose Flour, 1 cup Fine Semolina, and 1 tsp Salt.
2. 2Gradually add the 1 cup Warm Water while mixing until a soft dough forms. Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic. This develops the gluten, which is important for the dough's structure.
3. 3Divide the dough into 6 equal pieces and shape each piece into a ball. Brush each dough ball all over with the 1/2 cup Olive Oil, then cover them loosely with plastic wrap or a clean kitchen towel. Let the dough balls rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to stretch.
4. 4Place one dough ball on a lightly oiled surface. Gently stretch and pat the dough outwards with your fingertips until it is a thin square or rectangle, about 10-12 inches wide. Fold the left side of the dough square to the center, then fold the right side over it, like folding a letter. Repeat this folding process with the top and bottom sides, bringing them to the center and folding them over each other to form a smaller, thicker square.
5. 5Heat the 1/4 cup Melted Butter or Olive Oil in a large skillet over medium heat. The oil should shimmer but not smoke. This is approximately 350°F (175°C).
6. 6Carefully place one folded msemen square into the hot skillet. Fry for 3-4 minutes per side, until it is golden brown and crispy. You will hear a gentle sizzle as it cooks. Repeat this step with the remaining 5 dough balls, adding a little more oil or butter if the pan becomes dry.
7. 7Serve the Tunisian Msemen warm.

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