Msemmen with Honey and Toasted Sesame

Mix the finely milled white bean flour with the wheat flour and a pinch of salt. Hydrate with minimal water to form a firm, elastic dough. Rest for 15 minutes.

Roll the dough into a thin, translucent circle. Brush with a whisper of tahini and fold into a square to create internal layers, a signature of Moroccan Msemmen.

Heat a heavy-bottomed skillet over medium-high heat. Place the square in the pan and sear, flipping once, until the dough turns golden-brown and develops crispy, paper-thin layers that crackle when tapped.

Remove from heat immediately. Drizzle with the honey while the flatbread is still steaming hot, allowing it to soak into the warm, buttery layers. Garnish with a tiny dusting of sesame seeds and serve while pliable and fragrant.