I invite you today to taste a specialty of the Maghreb, delicious pancakes or puff patties.

I warn you now, cronies and light cuisine, save you, this recipe is rich and oily wish!

There are multitudes of recipes on the web, there are recipes with flour, semolina, or a mixture of both. I opted for a preparation with 1/3 extra fine semolina, wheat flour 2/3. I added water to obtain a smooth and elastic dough ball and I have worked for more than 15 minutes by hand. 
I then looked on video how to shape each msemen because technical picture is more complicated to integrate. After a few attempts, I finally figured out how to roll the dough to make it ultra fine, 
I offer some pictures of stepper and the basic recipe I used.

for environ10 msemmens (depending on size ): 
100 g extra fine semolina 
200 g flour 
15-20 ounces of water not too cold 
1/2 teaspoon salt

for shaping: more melted butter oil in the same amount (40 to 50 g each)

Prepare the pastry: mix the flour and semolina in a bowl. Add water in small quantities while working the dough. When the dough begins to separate the fingers and to form a ball, there is sufficient water. Remove from the bowl and knead it on the worktop. I form a large ball and then I crashed with palms. I collect my dough and I start flipping regularly. 
Knead the dough for 15 minutes. 
Then grease hands with the mixture melted butter / oil and form balls the size of an egg. Brush with oil dough balls and let stand for 30 minutes with a clean cloth or in a food film. 
Take a ball of dough, place it on the greased work surface and spread gently pressing gently with greased hands. The dough should be very elastic. I found that "stroking" the dough without much support or crushed, it came far to extend it. From the center and move outward to refine as much as possible the dough. A large crepe is obtained, which must be transparent. Fold the dough gently door leaf: take a third and collapse this third toward the center and fold the other third to the first. Then fold the sides also by third parties. To promote lamination, can lubricate the dough at each stage and sprinkle with a little semolina dough between each step. 
The msemen obtained is square or rectangular. Flatten slightly before cooking in a pan warm well. Cook over low heat until browned on each side. 
Cook and all pancakes and eat them hot with sugar, jam or honey and / or butter.

        

Sorry for the picture quality is my mini chocolate miss who was holding the camera ... not easy to take pictures while shaping the dough with greasy hands! My pancakes were some holes that are the first that I made, I was more delicate and then I have less "assaulted" my dough. But my daughter photographer was no longer by my side to immortalize my success ....

I did not put a lot of fat finally, I have not greased my dough between each fold. The formed pancakes are less fat than some I've ever had. The whole family loved them as though purists will say they are too dry. They are fluffy eaten when hot. 
I have filled some with cheese before folding it was good too. 
My next will be stuffed with meat.

If you do not eat right away, quickly reheat in a pan greased just before eating.