M'Semmen

In a large mixing bowl, combine the flour and salt, then gradually add water and mix until a soft, smooth, and slightly tacky dough forms. Knead the dough vigorously for about 10 minutes until it is elastic and no longer sticks to your hands.

Divide the dough into equal-sized balls roughly the size of a golf ball, then lightly oil each ball and place them on an oiled surface. Cover with a clean kitchen towel and allow them to rest so the gluten relaxes.

Lightly oil your work surface, then take one dough ball and use your fingertips to stretch and flatten it into a very thin, nearly translucent square or rectangle. Drizzle a small amount of oil over the entire surface of the flattened dough.

Fold the left and right sides of the flattened dough toward the center, overlapping them, then fold the top and bottom edges in the same manner to form a small square packet. This laminating step creates the signature flaky layers.

Gently flatten the folded square again with your fingertips or a rolling pin to approximately 5–6 inches wide, being careful not to tear the layers. Repeat the stretching and folding process for each remaining dough ball.

Heat a dry cast-iron skillet or griddle over medium heat until hot but not smoking. Place one prepared M'Semmen square onto the dry skillet and cook until the underside turns golden brown with darker spots.

Flip the M'Semmen and cook the second side until equally golden and the bread feels cooked through, pressing lightly with a spatula to ensure even contact with the pan. Repeat for all remaining squares.

Remove the cooked M'Semmen from the skillet and serve immediately while warm, traditionally accompanied by honey, butter, or argan oil. Stack finished breads and cover with a towel to keep them soft until all are cooked.