Tunisian Msemen (Peanut-Safe)

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, 1/2 cup of semolina flour, and 1 tsp of salt. Add the 1 cup of warm water gradually while mixing with your hands or a spoon until a cohesive dough forms. Turn the dough out onto a clean surface and knead for 10 to 15 minutes, until it feels smooth and elastic, like a stress ball.
2. 2Divide the kneaded dough into 6 equal portions. Roll each portion into a ball. Brush each dough ball lightly all over with the 1/4 cup of sunflower oil, then cover them with a clean kitchen towel and let them rest for 15 to 20 minutes. This resting period helps the gluten relax, making the dough easier to stretch.
3. 3Lightly grease a clean work surface with a small amount of sunflower oil. Take one dough ball and gently stretch it with your fingertips or knuckles into a very thin square or rectangle, aiming for a thickness of about 0.16 cm. It's okay if it's not a perfect shape.
4. 4Brush the stretched dough lightly with some of the 1/4 cup of melted dairy-free butter. Fold the dough into thirds, bringing one side over to the middle, then folding the other side over that, like folding a business letter. Brush the folded dough again with melted dairy-free butter, then fold it in half in the opposite direction, creating a smaller square.
5. 5Heat a large, flat skillet or griddle (about 25-30 cm across) over medium heat. The surface is ready when a tiny drop of water sizzles and evaporates quickly. Add a very thin layer of sunflower oil to the hot skillet.
6. 6Carefully place one folded dough square onto the hot skillet. Cook for 3 to 4 minutes on the first side, until it turns a light golden brown and you can see small bubbles forming on the surface, indicating flakiness. Flip the Msemen over and cook the second side for another 3 to 4 minutes, until it is also golden brown and cooked through.
7. 7Remove the cooked Msemen from the skillet and place it on a plate. Repeat the stretching, folding, and cooking process with the remaining 5 dough balls, adding a tiny bit more sunflower oil to the skillet between each Msemen if needed. Serve the Msemen warm.

Substitutions

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