Algerian Msemen: Flaky Flatbread with Honey & Mint Tea

In a large bowl, combine the semolina flour, all-purpose flour, and salt. Gradually add the warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 10-15 minutes until it is smooth and elastic. If the dough is too sticky, add a little more all-purpose flour; if too dry, add a little more water, 1 tablespoon at a time.

Divide the dough into 6 equal balls. Lightly oil your hands and the dough balls with vegetable oil. Cover them with plastic wrap and let them rest for 15 minutes.

On a lightly oiled surface, take one dough ball and flatten it into a very thin circle, about 10-12 inches in diameter. It should be almost translucent. Drizzle a small amount of melted butter and vegetable oil mixture over the surface.

Fold the circle into a square: first fold one side to the center, then the opposite side over it. Then fold the top to the center, and the bottom over it, creating a square. Repeat with the remaining dough balls.

Heat a large non-stick skillet or griddle over medium heat. Lightly oil the skillet. Take one folded square and gently flatten it slightly with your hands, maintaining the square shape. Place it in the hot skillet.

Cook for 3-4 minutes per side, or until golden brown and flaky. The layers should puff up slightly. Repeat with the remaining msemen, adding a little oil to the skillet as needed.

While the msemen cooks, prepare the mint tea. Bring 4 cups of water to a boil in a small saucepan. Add the fresh mint leaves and sugar (if using). Reduce heat to low and simmer for 2-3 minutes. Strain the tea before serving.

Serve the warm msemen immediately, drizzled generously with honey, alongside the freshly brewed mint tea.