Msammen

ingredients

• 3 cups all purpose flour
• 1 cup extra fine semolina flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 1/2 cup warm water
• 1 cup ghee, melted
• 1/2 cup extra fine semolina, for dusting

method

To a large mixing bowl, add the all purpose flour, fine semolina flour, salt, and sugar. Whisk together.

Add the warm water and combine until a dough forms that is firm and not sticky.

Now knead the dough. If using a stand mixer with a dough hook attachment, knead for 5 minutes. If kneading by hand, it will take about 8 to 10 minutes.

The dough will seem tough but it will soften as it rests. Place in an oiled bowl, cover, and let it sit overnight minimum.

The next day, working with greased hands, divide the dough into 8 equal balls and cover with saran Wrap. Let it rest for 30 minutes.

On a clean large surface, add a bit of ghee and spread on the surface. Grease your hands as well.

Take one dough ball and spread it really thin into a large square or rectangle. It doesn’t have to be perfect.

Fold the long side in towards the middle. Add a bit of ghee and a small sprinkle of semolina. Fold over the other end towards the middle so now you have a long strip. Grease and sprinkle semolina again. Fold the top towards the center, add ghee and sprinkle semolina, then the bottom, add ghee and sprinkle semolina so then you’re left with a square shape. Repeat with the rest of the dough.

Use a rolling pin to flatten out the small square into a larger thin square.

Heat a skillet over medium-low heat and grease it with ghee.

Add the msammen and cook on each side for 2 to 4 minutes or until beautifully golden and bubbly. Repeat with the rest of the dough, making sure the grease the pan with ghee each time.

Enjoy warm with honey, butter, or even jam.

TIPS & NOTES

If the dough is too dry, add a splash of water at a time. If the dough is too sticky, add a tablespoon of all purpose flour at a time.

Do not be shy with the ghee!