Breakfast · Griddled

Msemen (Layered Flatbread)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The dough is stretched paper-thin on an oiled surface, dusted with semolina and folded into a square; the oil and semolina between the layers keep them from fusing as it cooks.

A square, flaky layered flatbread made by folding oiled dough repeatedly, then griddled until crisp outside and soft inside, often served with honey or alongside savory dishes.

Why it's made this way: The folding technique creates the bread's signature flaky layers without any yeast — a technique passed down and done entirely by hand at the stall.