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Epicurious

Mlaoui

Four mlaoui on a serving platter with butter and jam.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Reader, meet mlaoui, msemen’s rebellious younger brother. They are both made from the same dough and look extremely similar, but each is unique. Mlaoui is richer and a bit more complex, and its consistency is crispier and fluffier—in fact, it is probably the flakiest skillet-fried flatbread I have ever come across. The traditional topping for both mlaoui and msemen is a syrup made from equal parts melted butter and warm honey. A delightful Moroccan classic that can be served with anything, sweet or savory.

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