Crispy Moroccan Pancakes (M'Smmen)

• 1 1/3 cups semolina flour, divided
• 3 cups all-purpose flour
• 1 tablespoon salt
• 1 1/2 cups warm water
• 1/2 cup melted butter
• 1/2 cup vegetable oil
• 2 tablespoons argan oil, for dipping
• 3 tablespoons honey, for dipping

1. In a large bowl, mix together 2/3 cup semolina, all-purpose flour, and salt. Stir in the warm water, then knead the mixture to obtain a smooth dough. Roll it into a ball and let it rest for 15 minutes.
2. Divide the dough into 1 1/2 inches in diameter, and coat each ball with vegetable oil. Let the dough rest for another 15 minutes.
3. On an oiled surface, use your hands to flatten out each ball of dough in a thin layer. Brush with melted butter and vegetable oil and sprinkle with the remaining semolina.
4. Take one of the balls of dough, and fold one side of the dough 2/3 in across the dough. Then, fold the other side over the overlapping dough. This should make a long strip of 3 layers of thin dough. Fold the two ends of the dough 1/3 of the way in so that they meet in the middle. You should now have a rectangle of dough. Fold it one last time across the middle to make a perfect square approximately 4 inches wide. Repeat with each ball of dough.
5. Place a griddle over medium heat, and while it warms up, use your hand to gently flatten the squares into larger, thinner squares, about 6 inches wide.
6. Immediately place the flattened dough onto the pan or griddle and cook on each side until golden brown.
7. Serve hot off the griddle. Roll the m'smmen, dip it into argan oil, then dip it into honey and enjoy!

semolina flour, allpurpose, salt, water, butter, vegetable oil, argan oil, honey

Taken from food52.com/recipes/34235-crispy-moroccan-pancakes-m-smmen (may not work)