Mlewi (sometimes spelled Mlawi) is a traditional Tunisian flatbread, made from semolina flour, folded into thin layers, and cooked on a hot griddle until golden, flaky, and slightly chewy. It’s one of the most popular street foods in Tunisia — eaten plain, drizzled with honey, or stuffed with savory fillings like tuna, eggs, cheese, or spicy merguez sausage. The beauty of Mlewi is its simplicity: just flour, water, oil, and salt, transformed into something addictive.

What Is It?

They’re similar, but not the same. Moroccan Msemen is a square, layered flatbread made with flour and semolina, while Tunisian Mlewi is usually round, thinner, and made mainly with semolina flour. Both are folded and cooked on a griddle, but Mlewi has a slightly chewier bite and is more often used as sandwich bread in Tunisia.

Mlewi is the flatbread itself, while Makloub is a pressed Tunisian sandwich that can be made with Mlewi or other types of bread. Think of Mlewi as the base, and Makloub as one of the delicious dishes you can create with it.

Mlewi is made from simple ingredients — semolina, water, salt, and oil — so it’s more wholesome than heavily processed breads. It’s high in carbohydrates for energy and contains some fiber from the semolina. Of course, since it’s cooked with oil, it’s not diet food — but compared to fried snacks, it’s a lighter option.

A Little History

Tunisians enjoy it with honey or jam for a quick breakfast. At lunch, it becomes a sandwich base stuffed with tuna, harissa, or fresh vegetables. And at night, you’ll often see it paired with grilled meats or cheese. It’s cheap, fast, and always satisfying — the perfect street food.