Tagine Lamb Flatbread / Pastry
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 3 cups plain flour
- • 1 cup fine semolina
- • 1 1/2 tsp salt
- • 1 1/4 cups warm water
- • 3/4 cup melted unsalted butter
- • 1/3 cup fine semolina, extra for layering
Preparation Steps
Knead the flour, semolina, salt, and warm water briefly into a very soft, sticky dough; rest 20 minutes under an oiled cover.
Oil your hands and portion the dough into 8 balls; rest 10 minutes.
On a well-buttered work surface, flatten and stretch each ball with your fingertips into a paper-thin square.
Sprinkle with a little extra semolina, dot with butter, and fold the four sides toward the centre twice to form a tidy square; rest 10 minutes.
Flatten each square gently and cook in a lightly buttered frying pan over medium-low heat for about 3 minutes per side until golden and layered.
Stack the msemen under a towel and serve warm with honey or alongside lamb tagine.