Recipes
Mlewi: Tunisia’s Flaky Flatbread You’ll Fall in Love With
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.
The dough is kneaded until smooth, then divided into balls. Each ball is flattened, stretched thinly, and folded into layers before being cooked on a flat griddle with a touch of oil. The folding gives Mlewi its characteristic flakiness — a texture somewhere between a flatbread and a pastry. Watching a street vendor stretch, fold, and cook Mlewi to order is half the magic, and biting into one hot from the griddle is the other half.
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.
Is Mlewi the same as Moroccan Msemen?
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.
What do you eat with Mlewi?
Mlewi can be eaten sweet or savory. Popular toppings and fillings include:
- Honey or sugar for breakfast
- Harissa, tuna, and egg for a street sandwich
- Cheese and olives for a light snack
- Grilled meats like merguez sausage for dinner
- Its neutral flavor makes it the perfect base for almost anything.
Is Mlewi healthy?
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.
Can you make Mlewi at home?
Yes! Mlewi is surprisingly easy to make in your own kitchen. All you need is semolina flour, water, a bit of oil, and a hot pan. The secret is in stretching the dough thinly and folding it to create layers. Even if your first ones aren’t perfect, they’ll still taste delicious.
What’s the difference between Mlewi and Makloub?
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.
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Mlewi (Tunisian Flatbread)
NUTRITION
Ingredients
- 500 g semolina flour fine
- 1 tsp salt
- 250 ml warm water adjust as needed
- 2 tbsp olive oil plus more for shaping and cooking
- Optional: extra flour or semolina for dusting
Instructions
- Make the dough: In a large bowl, mix the semolina flour and salt. Gradually add warm water and knead until you have a soft, elastic dough (about 10 minutes). Add olive oil and knead again briefly.
- Rest the dough: Cover and let rest for 30 minutes at room temperature.
- Shape the Mlewi: Divide the dough into 6–8 balls. On a lightly oiled surface, flatten each ball thinly into a circle, then fold the sides inward to form a square or fold into layers for extra flakiness.
- Cook: Heat a griddle or non-stick pan over medium heat. Brush lightly with oil and cook each Mlewi until golden brown spots appear on both sides (2–3 minutes per side).
- Serve: Enjoy warm with honey, olive oil, cheese, or use as a wrap for sandwiches.