Algeria
Kesra
كسرة
Flat semolina bread cooked on a heavy iron plate, either as a thick galette or as a very thin, layered rougag.
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Algeria
Mahjouba
محاجب
Semolina dough stretched paper-thin on an oiled surface, folded around a cooked onion, tomato and pepper filling, and griddled.
Morocco
Msemen
مسمن
Square layered Moroccan flatbread made by stretching, folding, and pan-frying oiled dough.
Algeria
Rougag
رقاق
Very thin sheets of semolina dough spread with the hand on a hot plate and cooked in seconds until dry and brittle.