Tunisian Mlawi (Layered Flaky Flatbread)

About This Recipe

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.

Ingredients

Serves 8

• 300 gfine semolina
• 150 gall-purpose flour
• 1 tspfine sea salt
• 1 tspsugar
• 250 mlwarm water
• 150 mlneutral oil, for layering
• 2 tbspbutter(softened, for the pan)

Instructions

1. 1

   Make the dough

   Combine semolina, flour, salt and sugar, then gradually add warm water, kneading for 10 minutes until smooth and elastic. Rest covered for 30 minutes.

2. 2

   Divide and oil

   Divide the dough into 8 portions, and coat each generously in oil, letting them rest submerged in the oil for another 20 minutes.

3. 3

   Stretch and fold

   Stretch each oiled ball by hand into a thin rectangle, then fold it into a smaller square, layer by layer, tucking in the corners.

4. 4

   Rest again

   Let the folded squares rest for 15 minutes.

5. 5

   Flatten and cook

   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.

6. 6

   Serve

   Serve warm, often with honey, jam, or alongside a savory dish like harissa and tuna.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions