In a large bowl, combine the all-purpose flour, fine semolina, salt, sugar, and dry yeast. Gradually pour in warm water while stirring with a wooden spoon until a soft, sticky dough forms, about 5 minutes.

Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rest in a warm place for about 30 minutes.

Divide the dough into equal portions, about the size of a golf ball. Coat each ball lightly with vegetable oil and let them rest for another 10 minutes.

Flatten each ball into a thin square using a rolling pin. Brush with melted butter and sprinkle a bit of semolina on top.

Fold the edges of each square inward towards the center, pressing gently to seal.

Preheat a non-stick frying pan over medium heat and lightly grease it with oil. Cook the folded msemen for 3–4 minutes on each side until golden brown.

Transfer the pancakes to a plate lined with paper towels and serve them warm.