About this dish
A flaky, layered pan-fried flatbread, eaten plain or rolled around tuna, egg, harissa and olives.
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Ingredients
🌾2 cups plain flour and 1 cup fine semolina
🍞1 tsp dried yeast
💧About 1 cup warm water
🫒Olive or vegetable oil, for folding and frying
🧂1 tsp salt
Method
Serves 21
Knead the flour, semolina, yeast, salt and water into a soft, smooth dough. Rest for 30 minutes.2
Divide into balls, oil your work surface and stretch each ball out very thinly with oiled hands.3
Fold into a square in layers, oiling between each fold, then flatten again to about 1cm thick.4
Cook on a hot, lightly oiled pan for 2–3 minutes per side until golden and flaky.5
Eat warm, plain or filled with tuna, egg, harissa and olives.✓ What Makes it Authentic
Mlawi is a staple of Tunisian street stalls and home kitchens, folded and rolled in oil to make its many thin layers.
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