Mlawi

Method

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1. Mix the semolina, flour, salt and sugar, then work in the water to a soft, slightly sticky dough. Knead 10 minutes until smooth.

   Mark done

2. Divide into 6, coat each ball in olive oil, cover and rest 30 minutes so the gluten slackens.

   Mark done

3. Oil a large work surface generously. Never use flour.

   Mark done

4. Press and stretch one ball out with oiled palms until it is a thin, almost translucent sheet.

   Mark done

5. Brush with oil, dust lightly with the extra semolina, then fold the four sides in to make a square parcel. Press gently to flatten.

   Mark done

6. Repeat with the rest, then rest the squares 10 minutes.

   Mark done

7. Cook one at a time in a dry heavy pan over medium heat, 3 minutes a side, pressing with a spatula, until blistered brown in patches. Pull apart to check it has separated into layers.

   Mark done

Chef’s Tips

• Oil on the surface, never flour.
• Rest before stretching or the sheet tears.
• A dry pan. Fat in the pan fries the outside too fast.

Pairing Suggestions

• Harissa and olive oil
• Tuna and egg
• Sweet mint tea

Storage & Reheating

Best hot. Two days wrapped; reheat in a dry pan. They freeze cooked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.