In a large bowl, mix the flours, baking powder, salt, and water until a dough is formed. Transfer to a floured surface and knead for 10 minutes or until the dough is soft but not sticky. Cover and let the dough rest for 20 minutes.

Meanwhile, in a bowl, mix the softened butter with the oil until blended, then set aside.

With well-oiled hands, divide the dough in lime-size balls (you can use a ¼ cup ice cream scoop to form the balls). Roll them in vegetable oil to prevent from drying and arrange on a large platter. Let the balls of dough rest for 10 minutes.

On a well-oiled surface, with generously oiled hands, stretch each ball into as thin of a rectangle as you can (you should almost be able to see through the dough), without tearing. Put a teaspoon of the butter and oil mixture in your hands and spread it evenly onto the stretched dough. Sprinkle with semolina, then fold the top and bottom of the rectangle onto its center, just like a letter. Next, fold the right and left sides onto the center. Transfer to a plate, then flatten and stretch the dough into a 4 inch-square. Repeat until all dough is used.

Preheat a griddle on medium heat. When the pan is hot, transfer each square by cradling it into your hands. Cook until the dough starts browning, two minutes on each side. Transfer to a large plate lined with paper towel, and continue until all msemen are cooked. Serve warm or at room temperature with honey.

You can prepare the msemen up to two weeks in advance: store between sheets of wax paper in a resalable bag and freeze. To thaw, line the msemen on a baking sheet and pop in the oven for 5-7 minutes in a 350° oven. Serve the msemen with honey or cream cheese.

Making msemen requires a bit of practice The dough needs to be stretched thin with well-oiled hands on well-oiled working surface (a baking sheet lined with a silicone mat works great), which may cause it to tear. Don’t worry if it does as you’ll be covering the tears with the folds.