Moroccan layered pan-fried flatbread (Msemen)

1. Mix the flour, 100 g semolina, the sugar and salt, then gradually add enough lukewarm water to make a soft, non-sticky dough; knead for 10 minutes until smooth.

2. Divide the dough into 8 equal balls, place on an oiled tray and leave to rest covered for 15 minutes.

3. Melt the butter and mix with half the oil; oil the work surface too.

4. With oiled hands, stretch a ball paper-thin, brush with the butter and oil mixture, sprinkle with a little semolina, then fold the edges into the middle to make a square of about 10 cm; repeat with the rest.

5. Flatten the squares with oiled hands to twice their size and fry in a hot, lightly oiled frying pan for 2-3 minutes per side until golden with crisp layers.

6. Serve warm with honey and butter or with tea.

Tip: Msemen is a Moroccan breakfast and afternoon favourite, practically compulsory with mint tea. The secret is plenty of oil on your hands: the dough should slide rather than stick, so it can be stretched paper-thin. You can make the squares in advance and freeze them uncooked.