Mlawi

Knead semolina, flour, salt, warm water, and a little olive oil into a smooth elastic dough.

Rest the dough, divide it into balls, and stretch each one very thin with oiled hands.

Brush with butter, sprinkle with semolina, and fold into layered squares or rounds.

Cook on a hot griddle, turning until the mlawi has browned blisters and visible flaky layers.

Serve warm, torn into pieces with harissa or a savory filling.