Msemen with Honey and Amlou

In a large bowl, combine whole wheat flour, all-purpose flour, and salt. Gradually add warm water while mixing with your hands or a dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. The dough should be soft but not sticky. Cover the dough with a damp cloth and let it rest for 30 minutes.

While the dough rests, prepare the amlou. In a small bowl, whisk together the almond butter, argan oil, and honey until well combined. Stir in the whey protein isolate until fully incorporated. Set aside.

Divide the rested dough into 4 equal portions. Roll each portion into a ball.

Heat a non-stick skillet or a well-seasoned cast-iron pan over medium heat. Lightly brush the pan with some of the melted ghee or butter.

Take one dough ball and flatten it into a disc. Brush the surface with melted ghee/butter. Fold the disc in half, then in half again to form a triangle. Press it flat into a thin square or triangle.

Carefully place the flattened msemen onto the hot skillet. Cook for 2-3 minutes per side, until golden brown and slightly puffed. Brush with more ghee/butter as needed during cooking.

Repeat with the remaining dough portions.

To serve, stack the msemen, spread the prepared amlou evenly over the top, and drizzle with a little extra honey if desired.