M'smen

4 cups (500 grams) all-purpose flour
1/2 cup plus 2 tablespoons (100 grams) semolina, plus more for shaping
1 1/2 teaspoons kosher salt
1 3/4 cups (400 grams) water
2 teaspoons, plus 6 tablespoons (95 grams) canola oil, plus more for shaping
6 tablespoons (85 grams) salted butter, melted

Put the flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook.  Add the water and 2 teaspoons (10 grams) of the oil and, with the mixer on low, mix until everything is well-combined, about 2 minutes.  Increase the speed to medium and mix until the dough is smooth, shiny, elastic, and pulls away from the sides of the bowl, about 6 minutes.

Generously coat a rimmed baking sheet with oil.  Coat a large, smooth work surface with oil.  Transfer the dough to the oiled surface.  Divide into 12 equal balls (each should weigh about 3 ounces/85 grams).  Put the balls on the oiled baking sheet and roll them around so they are coated with oil, but keep the balls separate from one another.  Cover the tray loosely with plastic wrap and let the dough rest at room temperature for 30 minutes (or as long as 8 hours).

Meanwhile, put the remaining 6 tablespoons (85 grams) oil in a small bowl, add the melted butter, and stir to combine.

Re-oil the work surface.  Working with one piece of dough at a time, use the palm of your hand to flatten the ball and then continue to apply downward pressure with your palm to stretch it out into a rough circle about 10 inches across; it will be so thin that it's nearly translucent.  Using your hand, cover the surface of the dough with 1 tablespoon of the butter and oil mixture, then sprinkle with a dusting (about 1 teaspoon) of semolina.  Use a rubber spatula to lightly mark the midline.  Fold the top of the dough circle down so that the edge extends about 1/2 inch beyond the line.  Repeat that fold from the bottom so that the two edges overlap the center.  Then, fold in each of the other sides in the same way to form a 3-inch square.  Transfer the m'smen squares to the oiled baking sheet, seam side down, and let rest for at least 15 minutes.  Form the remaining breads in the same manner, warming the butter mixture if it begins to solidify.

Proceeding in the same order in which you formed the breads, put each square on a lightly oiled piece of parchment paper and stretch the dough with your palm until it has slightly more than doubled in size.  If the dough resists stretching, allow it to rest a bit more before proceeding.  Each finished m'smen should be a 7-inch square.  Cut the parchment so that it extends just slightly beyond the square.  Do not stack the breads as you stretch them; they will stick together.

Heat a large griddle over medium-high heat until a drop of water sizzles away almost immediately.  Lay the breads paper-side up on the griddle and then peel off the paper as soon as the bread begins to firm; it will come away easily.  Cook the m'smen until they turn first translucent and then brown in spots, 2 to 3 minutes per side.  Transfer to a wire rack while you continue cooking the rest.

Eat warm or store, once cooled, for up to 5 days in an airtight container in the refrigerator.  They freeze well for up to 3 months; reheat for 1 minute on each side on a hot, dry griddle before serving.

Makes 12 squares.

From The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez