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A square flatbread folded into many layers — crisp outside, chewy inside, and a fixture of Moroccan breakfast.
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Made by rolling the dough thin, brushing with oil, and folding repeatedly to build up layers — an essential square bread for Moroccan breakfast. Eaten fresh off the pan with honey or jam, it's a favorite alongside mint tea to start the morning.
Mix the flour, semolina, and salt, then add lukewarm water and knead into a smooth dough.
Divide into 8 pieces, shape into balls, and let rest 30 minutes.
Using your palms and vegetable oil, stretch each piece thin into a square.
Fold each of the four sides toward the center to form a square packet.
Cook both sides in a pan until golden.
Drizzle with honey while hot and serve.