In a large mixing bowl, whisk together the all-purpose flour, fine semolina flour, salt, and sugar.

Add the warm water and combine until a firm, non-sticky dough forms.

Knead the dough for 5 minutes using a stand mixer with a dough hook or 8 to 10 minutes by hand. The dough will seem tough but will soften as it rests.

Place the dough in an oiled bowl, cover, and let it sit overnight.

The next day, divide the dough into 8 equal balls, cover with plastic wrap, and let them rest for 30 minutes.

On a clean surface, spread a bit of ghee and grease your hands.

Take one dough ball and spread it thinly into a large square or rectangle.

Fold the long sides towards the middle, adding ghee and semolina between folds.

Fold the top and bottom towards the center, adding ghee and semolina.

Use a rolling pin to flatten the square into a thin square.

Heat a skillet over medium-low heat and grease with ghee.

Cook the Msammen on each side for 2 to 4 minutes until golden and bubbly.

Repeat with the remaining dough, greasing the pan with ghee each time.

Enjoy warm with honey, butter, or jam.