936- Moroccan Crepes (Msemmen) / مسمن
190g (1 cup) fine semolina
375g (3 cups) all-purpose white flour
1 teaspoon salt
360ml (1 cup) lukewarm water
4 tablespoons vegetable oil
6 tablespoons fine semolina
1 teaspoon baking powder
Step 1: Preparing the dough
1- In a large bowl, or in a Gasaa which is a Moroccan clay plate, place the fine semolina, white flour, and salt. Mix all the ingredients together.
2- Add lukewarm water little by little and continue mixing until a dough ball is formed. The dough should not be watery, but it will be a little sticky.
3- Knead the dough with your fists and palms for 5-10 minutes until it becomes smooth, elastic, and not sticky.
4- Place the dough in a bowl, brush with a little vegetable oil, and cover with a clean cloth. Let the dough rest for 15 minutes, afterwards the dough will be softer and easy to spread.
5- Using your thumb and index fingers, cut small dough balls weighing around 70 grams (2.4 oz). From time to time, put vegetable oil on your hands to keep them well oiled while cutting the dough.
6- Place the dough balls in a plate, lightly brush with vegetable oil, and them with a clean cloth. Let them rest for 15 minutes.
Step 2: Shaping the dough
7- In a bowl, combine the fine semolina and baking powder.
8- Take a dough ball and flatten it with the palm of your hands against a non-stick work surface. Add a little bit of oil on the surface, then flip the dough circle.
9- Using your fingers, gently keep flattening and pushing the edges of the dough to expand it into a very thin disk of dough. The diameters of the disk should be 28 cm (11 inches). Keep adding vegetable oil to ease the spreading of the disk.
10- Sprinkle a little semolina and baking powder mixture all over the dough. Fold the upper edge towards the center and fold the lower edge of the dough towards the center on top of the other edge, to create a long rectangle of dough.
11- Fold the right and left edges of the dough towards the center, on top of each other, to form a small square (4×4 cm) (1.5×1.5 inch)
Step 3: Cooking the Msmmen
12- When the dough is ready, brush your workstation with vegetable oil, take one dough square and flatten it with your fingers and the palm of your hand, until you get a thin square that is around 3 times larger (12×12 cm) (4.7×4.7 inches)
13- Heat your pan on high heat, then drizzle some vegetable oil on it. Reduce the heat to medium-high and cook the Msmmen on both sides for 3 minutes each.
14- keep turning over the msemmen several times. Push the edges of the msemmen using a spatula to make sure they are fully cooked.
15- Once the msemmen has a golden brown colour and the center of the Msmmen is cooked, remove from the pan and place on a wooden surface. It is better to use a wooden surface so that the msemmen does not becomes soggy.
16- Serve the Msmmen immediately (or reheat it before serving). Enjoy with honey, cheese, or any other toppings of your choice.