In a large mixing bowl, whisk together 2 cups (240g) flour, 1 teaspoon (5g) salt, and 1 tablespoon (15g) coconut sugar until evenly combined.

Create a well in the center and add 3/4 cup (180ml) warm water and 2 tablespoons (30ml) olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky - add 1-2 tablespoons flour if too wet, or 1 tablespoon water if too dry.

Place the kneaded dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rest for 20 minutes to relax the gluten.

Divide the rested dough into 8 equal portions (about 60g each). Roll each portion into a smooth ball and cover with a damp towel.

On a lightly floured surface, roll one ball into a thin circle about 8 inches (20cm) in diameter. The dough should be thin enough to see your hand through it, but not tearing.

Brush the entire surface with melted butter and sprinkle lightly with semolina flour. This creates the flaky layers.

Fold the circle in half to create a semicircle, then fold in half again to form a quarter-circle triangle. Gently press to seal the layers without squashing.

Repeat with remaining dough balls. Let the folded triangles rest for 10 minutes before the final rolling.

Gently roll each triangle into a circle about 6 inches (15cm) in diameter, being careful not to press too hard and break the layers.

Heat a non-stick skillet or griddle over medium heat. Lightly brush with neutral oil.

Cook each msemen for 2-3 minutes on the first side until golden brown spots appear and the edges start to crisp.

Flip carefully with a spatula and cook for another 1-2 minutes until the second side is golden and the pancake puffs slightly.

Transfer to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining pancakes.

Serve immediately while warm with honey, jam, or your favorite accompaniment.