1. In a large bowl combine both flours, salt, sugar, and warm water. Knead thoroughly on a clean surface until a stretchy dough forms that is no longer sticky. Transfer to an oil coated bowl and cover with a clean towel to rest for 30 minutes.

2. Once the dough has rested, knead for a couple minutes to release any air bubbles, then divide into 16 equal sized balls (about 56g each). Arrange the balls on an oiled cutting board or tray, cover with a clean towel and let rest for another 30 minutes.

3. Using oil to coat your hands and your work surface, take a ball of dough and flatten out into a super thin layer. Continue to stretch and flatten the dough until it’s thin enough to see the counter through it. Sprinkle with melted butter and semolina mixed. Fold two opposite ends of the dough into the center, sprinkling with butter and semolina, then do the same with the other two opposite ends, creating a square shape sprinkling again with butter and semolina.

4. Take another dough ball and flatten out as you did with the first one. Sprinkle with butter and semolina. Set the square shaped dough you formed in step 3 and arrange in the center of the flattened dough. Fold in two opposite ends over the square in the center, then sprinkle with butter and semolina. Fold in the other two opposite ends and sprinkle again. Flatten the entire square to remove any air bubbles.

5. Repeat steps 3 and 4 until all of the dough is formed.

6. Heat an oiled skillet over medium heat before toasting the msmen on each side until they lightly puff up and are golden brown all around, flipping regularly. Enjoy with honey and butter or olive oil.