2. Divide the dough evenly into pieces about 1½ inches in diameter. Shape into tight balls. Coat each ball with oil and let relax on an oiled baking sheet for at least 30 minutes.
3. Gently stretch each piece with both hands on an oiled surface (a countertop or baking sheet works well) until the dough makes a thin, translucent sheet about 14 inches in diameter. Brush with melted butter and sprinkle with semolina.
4. Fold each side of the dough (top, bottom, left, and right) ⅓ of the way across the original diameter to make a 3-inch-square envelope. Let rest, covered with plastic wrap, on an oiled pan for 15 minutes.
5. Stretch the dough by hand again on an oiled surface to create a 7-inch square. Cook on a hot griddle or cast-iron skillet over medium heat for about 3 minutes on each side, or until golden brown and bread puffs up.
Makes 12 m'smen
Photograph by Albert Elbilia
Originally published in Organic Gardening magazine, April/May 2014