Square, richly layered semolina flatbread folded with oil between the layers, pan-fried until flaky and golden.
Tunisian Mlawi is a real, traditional Tunisian dish, known as Layered Flaky Flatbread. Square, richly layered semolina flatbread folded with oil between the layers, pan-fried until flaky and golden.\n\nMlawi is a beloved Tunisian breakfast and street food, its many folded layers achieved through a technique of rolling, oiling and folding the dough repeatedly, similar in spirit to other Mediterranean and Middle Eastern laminated flatbreads.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.
Serves 8
Combine semolina, flour, salt and sugar, then gradually add warm water, kneading for 10 minutes until smooth and elastic. Rest covered for 30 minutes.
Divide the dough into 8 portions, and coat each generously in oil, letting them rest submerged in the oil for another 20 minutes.
Stretch each oiled ball by hand into a thin rectangle, then fold it into a smaller square, layer by layer, tucking in the corners.
Let the folded squares rest for 15 minutes.
Gently flatten each folded square slightly with your hand, then cook in a lightly buttered skillet over medium heat for 3 to 4 minutes per side until golden and the layers separate visibly.
Serve warm, often with honey, jam, or alongside a savory dish like harissa and tuna.
Let the dough rest submerged in oil, not just covered — this generous oiling is what allows the many thin layers to separate cleanly when cooked.
Stretch the dough as thin as possible before folding for the most visible, flaky layers.
Cook over moderate heat so the many layers cook through evenly without burning the outside first.
Fill with a savory mixture of egg and harissa before folding for a stuffed version.
Serve with a sweet honey and butter topping for a breakfast-style presentation.
A version studded with nigella seeds in the dough is a common variation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Mlawi is a beloved Tunisian breakfast and street food, its many folded layers achieved through a technique of rolling, oiling and folding the dough repeatedly, similar in spirit to other Mediterranean and Middle Eastern laminated flatbreads.
Not enough oil was used between folds, or the dough wasn't rested long enough submerged in oil — be generous with the oiling step.
Yes, the oiled, folded squares can rest in the fridge for several hours before cooking; bring to room temperature first.
It's often eaten plain with honey or jam for breakfast, or alongside savory dishes like harissa, tuna or a fried egg.
Per serving (140g / 4.9 oz) · 8 servings total
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