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Knead the dough for about 7 minutes in the machine or 10 minutes by hand until it looks elastic.
Place the dough in a bowl, cover with plastic, and let it rest for 10 minutes.
Grease a bowl and divide the dough into 10 balls of 100g each. Grease the balls lightly with oil and place them back in a bag to rest for another 10 minutes.
Heat a pour iron pan on the fire.
Grease your counter with sunflower oil.
Spread each dough ball thinly by pushing sideways with your hands. Be careful not to tear the dough.
Spread 1 tablespoon of cream over the dough.
Fold the dough in three towards the middle.
Add a little more cream and fold again in three.
Set aside and repeat the process with the remaining dough balls.
Only spread the dough when the pan is empty and hot.
Place the spread dough onto the hot pan.
Spin the msemen in the pan so the heat is distributed evenly.
Tap the msemen with a greasy hand and keep flipping until it is golden brown on both sides.