Dip, sip, repeat.Gather Journal M’Semen with Minted Crushed Tomato
As food goes, we think the best expression of self-care—that familiar Sunday hashtag and newly minted entry into our lexicon (Merriam-Webster inducted it this year)—may be bread. Even the act of making it can be a meditation. Our fluffy flatbreads feel especially soul-nourishing with crushed tomato dip.
Whisk flour, ¼ cup semolina, salt, and yeast together in a large bowl. Pour in water and mix with a fork until it forms a shaggy mass. Bring together into a dough, adding a tiny bit more water if needed. Turn out onto a floured surface and knead until soft and smooth, about 10 minutes. Divide into 6 equal pieces and shape with oiled hands into balls. Cover with plastic wrap, and let rest 15 minutes.
Meanwhile, coarsely grate tomato, discard skin, and stir in mint, oil and ginger. Season to taste.
On an oiled surface with oiled hands, dip a ball in oil and smear and spread into a paper-thin round. Smear with some butter and sprinkle lightly with semolina and nigella. Fold round in thirds like a letter, butter and sprinkle again. Fold in thirds again to form a square. Repeat with remaining doughs, transfering squares to a large, oiled baking sheet.
Working one at a time, pat out a square until doubled in size. Heat a little oil in a skillet over medium heat. Fry, pressing gently and flipping once or twice until golden and crisp. Repeat with remaining squares.