M'semen (Layered Algerian Flatbread)
Photo: إيان, CC BY-SA 4.0
M'semen is an Algerian flatbread made from nothing more than flour, semolina, yeast and water, yet it cooks up with many thin layers. The semolina gives the dough a slightly sandy bite, while rolling it very thin, oiling it and folding it into a square creates the flaky structure. Cook it plain in a skillet, or fill the envelopes with minced meat and vegetables and fry them in oil until crisp and golden.
Instructions
Stir the all-purpose flour, semolina, sugar, salt and yeast together in a large bowl so the yeast and salt are evenly spread through the flour.
Pour in the warm water a little at a time, mixing as you go, until the mixture comes together as a soft dough. If it feels too sticky, work in a little more all-purpose flour, and if it seems dry, add a splash more water.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. It is ready when it feels smooth. Oil your hands first if the dough clings to them.
Divide the dough into smaller pieces and roll each one out into a very thin round.
Brush the surface of each round with oil. This keeps the layers from sticking together once folded.
Fold each round into a square envelope by bringing four sides into the center, so the dough is stacked in layers.
Heat a skillet over high heat and grease it lightly. Cook each folded flatbread until it is browned on the outside, turning it to color both sides.
Make it personal.
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