In a large bowl, combine all-purpose flour, fine semolina, salt, sugar, and dry yeast. Whisk until evenly mixed.

Gradually add warm water to the mixture while stirring until a sticky dough forms.

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 30 minutes or until doubled in size.

Punch down the risen dough, divide it into equal-sized balls, and coat each with vegetable oil.

Let the dough balls rest for 10 minutes on a greased surface, covered lightly with a cloth.

Flatten each dough ball on an oiled surface into a thin sheet without tearing.

Brush flattened dough with melted butter and sprinkle fine semolina over it.

Fold the dough into a square envelope shape, bringing the corners to the center.

Heat a non-stick pan over medium heat, add oil, and cook each msemen pancake for 3-4 minutes on each side until golden-brown.

Transfer cooked pancakes to a plate lined with paper towels and serve warm with honey, butter, or jam.