In a large bowl, combine the dry ingredients and mix thoroughly.

Gradually pour in warm water, stirring continuously until you achieve a soft, sticky dough.

Transfer dough onto a lightly floured surface and knead for at least 10 minutes until smooth.

Cover dough with a damp cloth and let it rise in a warm spot for about 30 minutes.

Punch it down and divide into equal portions the size of a small apple.

Coat each piece of dough with vegetable oil and roll into tight balls.

Let the dough balls rest for another 10 minutes, covered with a cloth.

Flatten each dough ball into a thin square sheet of about 8 to 10 inches diameter.

Brush flattened dough with melted butter and sprinkle with semolina, then fold into a square shape.

Repeat the flattening, brushing, and folding with remaining dough balls.

Preheat a non-stick frying pan over medium heat and lightly oil.

Cook each msemen for 3–4 minutes on each side until golden brown.

Place cooked msemen on a plate lined with a cloth to keep warm and serve with honey or jam.