Moroccan · Breads & Pastries
Malawi Layered Flatbread
Closely related to msemen but often made thinner and richer with more butter worked between the folds, malawi is a popular layered flatbread across the Maghreb, pan-fried until golden and eaten plain, with honey, or alongside savoury dips.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Ingredients
- 400 g flour
- 1/2 tsp salt
- 1 tsp sugar
- 250 ml warm water
- 120 g softened butter or a mix of butter and oil, for layering
- Vegetable oil, for the pan
Method
- 1
Make the dough
Combine the flour, salt, sugar and warm water into a soft, smooth dough. Knead well and rest 20 minutes.
- 2
Divide and rest
Divide into balls, coat lightly with oil, and rest a further 15 minutes.
- 3
Stretch and fold
Stretch each ball out thin with oiled hands, spread generously with softened butter, then fold into a square.
- 4
Rest again
Let the folded squares rest 10 minutes before cooking.
- 5
Cook
Cook on a hot, lightly oiled griddle for 3–4 minutes per side until golden with visible flaky layers.
- 6
Serve
Serve warm, plain, with honey, or alongside a savoury dip.
Chef's tips
- Generous butter between the layers is what gives malawi its rich, flaky texture — don't skimp here.
- Let the dough rest fully at each stage; rushed dough is harder to stretch thin without tearing.
Frequently asked questions
Is malawi the same as msemen?
They're very close relatives — malawi is typically richer with more butter and sometimes slightly thinner, but the two names are used somewhat interchangeably in different regions.