Msemen

Square layered flatbread of semolina and flour, hand-stretched paper-thin and folded multiple times with a generous brush of butter or oil between each layer, then cooked on a hot griddle until the surface goes blistered and gold while the layers remain distinct and faintly flaky. The Moroccan staff-of-life bread: eaten at breakfast with honey or jam, alongside savoury dishes like rfissa or with warm spiced butter, or sometimes filled and fried as a wrap. Treating msemen as part of a wider Moroccan meal context.