Msemen (Moroccan Flatbread)

Instructions

1. 1

   Mix 2 cups flour, salt, and yeast in a large bowl. Add 3/4 cup warm water and 2 tablespoons of the vegetable oil, stirring until a shaggy dough forms.

2. 2

   Knead the dough on a lightly oiled surface for 8 to 10 minutes until smooth and elastic. The dough should be slightly sticky. Place in a greased bowl, cover with a damp cloth, and let rise at room temperature for 30 minutes.

3. 3

   Divide the dough into 4 equal portions and roll each into a ball. Brush all sides with the remaining 2 tablespoons of vegetable oil, place on a plate, cover with plastic wrap, and let rest for at least 2 hours or overnight.

4. 4

   On a work surface dusted with 2 tablespoons flour, stretch one dough ball gently with your hands into a thin square, approximately 12 by 12 inches (30 by 30 centimeters). The dough should be thin enough to see through slightly. Brush the entire surface lightly with melted butter.

5. 5

   Fold the square in half by bringing one corner to the center, then fold again by bringing the opposite corner to the center, creating a smaller square. Repeat this process two more times, folding the corners to the center each time. You should have a small, thick square with many layers.

6. 6

   Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat until shimmering.

7. 7

   Place one folded dough square into the hot pan and cook for 2 to 3 minutes until the bottom is golden brown with some darker spots. Flip carefully and cook the other side for 2 to 3 minutes until equally golden and crispy.

8. 8

   Transfer to a plate and gently press down with the back of a spatula while still warm to help compress the layers slightly. Repeat with remaining dough portions.

9. 9

   Serve warm, torn into pieces, with harissa mixed with honey drizzled on top, or with your preferred accompaniment such as honey, jam, or fresh cheese.