Perhaps you are familiar with rghaif, the round Moroccan pancake. This recipe uses the same dough to make Msemen Dough, a flattened square-shaped version of rghaif. Instead of rolling up the dough and making flat circles, the dough is made into square shapes.
First, the dough is kneaded like bread dough until soft and smooth. Then, portions of the dough are flattened and folded into squares. Keeping the dough well-oiled and frying it in a pan yields a layered pancake or flatbread that is crispy on the outside and chewy on the inside.
This recipe calls for a little semolina for texture and taste, but how much to use is a matter of personal preference. Substitute more semolina for some of the white flour if you like a coarser texture.