Begin by mixing together 3.5 cups of all-purpose flour, 1/2 cup of fine semolina, 2 teaspoons of sugar, 2 teaspoons of salt, and 1/4 teaspoon of yeast in a large mixing bowl. Gradually add 1.5 cups of warm water, stirring until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. This step is crucial; if the dough feels sticky, add a sprinkle of flour until it is manageable.

Once your dough is ready, divide it into apricot-sized balls (approximately 8-10 pieces). Lightly oil each ball and let them rest for about 20 minutes. After resting, flatten each ball into thin circles, about 4-5 inches in diameter. Dot the circles with 1/4 cup of unsalted butter and sprinkle 1/2 cup of fine semolina on top. Next, fold each circle into a square, creating layers. Allow these folded squares to rest briefly.

Heat a non-stick pan over medium heat. Once hot, add a generous amount of 1.5 cups of vegetable oil. Place each folded square in the pan, frying until they are golden brown and chewy, approximately 2-3 minutes on each side. Keep an eye on the cooking process, as the cooking time may vary depending on your stove. The finished msemen should have a crispy exterior with a soft inside.

After frying, remove the msemen from the pan and drain excess oil on paper towels. For serving, enjoy them warm with generous drizzles of honey or dollops of jam, enhancing the comforting nature of the dish.