Moroccan Flaky Layered Flatbread

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This Moroccan pan-fried flatbread is built from paper-thin dough brushed with oil and folded into a square packet, creating dozens of delicate flaky layers. Golden and crispy on the outside yet soft and chewy within, it is traditionally served warm for breakfast alongside mint tea, honey, or savory tagines.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 1 gSugar
• 10 gProtein
• 590 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 4 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 cup (170 g) fine semolina
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 3/4 cup (180 ml) warm water, plus more if needed
• 2 tbsp olive oil

For assembly and cooking

• 1/3 cup (80 ml) olive oil, for layering
• 1/4 cup (35 g) fine semolina, for dusting

Directions

1. In a large bowl, whisk together the flour, semolina, yeast, sugar, and salt. Add the warm water and 2 tablespoons olive oil, then mix with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and pliable. Shape into a ball, coat lightly with oil, cover, and rest for 1 hour at room temperature.
3. Divide the rested dough into 8 equal pieces (about 75 g each) and roll each into a smooth ball. Coat the balls with a thin layer of oil, cover, and let rest 15 minutes more.
4. Working one ball at a time, dip both sides in semolina and roll out on a lightly oiled surface into a very thin rectangle about 12 inches long. Brush the surface generously with olive oil.
5. Fold the rectangle in thirds lengthwise, then fold it again crosswise into a square packet (like folding a letter). Press gently to seal and set aside on an oiled tray.
6. Repeat with the remaining dough balls, stacking the folded squares with a little oil between them so they do not stick together.
7. Heat a nonstick skillet or cast-iron pan over medium heat (no oil needed). Place one square in the pan and cook 2 to 3 minutes per side, pressing gently with a spatula, until golden-brown spots appear and the bread is cooked through.
8. Transfer to a plate and cover with a clean kitchen towel to keep soft. Repeat with the remaining flatbreads, stacking them as they finish.

Cook’s Notes

• Resting the dough is essential; it relaxes the gluten so you can roll each piece paper-thin without the dough springing back.
• Keep every oiled surface well-coated to ensure distinct, flaky layers after cooking.
• Cook over medium heat; high heat will scorch the outside before the inside cooks through.
• Serve warm with honey, jam, soft cheese, olive oil for dipping, or alongside tagines and harira soup.
• Leftover flatbreads reheat beautifully in a dry skillet for about 1 minute per side.

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