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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for Folded Bread from Ifriqiyya. Take coarsely ground good semolina and divide it into three parts. Leave one third aside and knead the other two well and it is made from it. Roll out thin bread and grease it. Sprinkle some of the remaining semolina on top and fold over it and roll it up. Then roll it out a second time and grease it, sprinkle some semolina on top and fold it over like muwarraqa (puff pastry). Do this several times until you use up the remaining third of the semolina. Then put it in the oven and leave it until it sets. Remove it when tender but not excessively so. If you want, cook the flatbreads at home in the tajine. Then crumble it and with the crumbs make a tharid like fatir, either with milk like tharid laban, which is eaten with butter and sugar, or with chicken or other meat broth, upon which you put fried meat and a lot of fat. Dust it with cinnamon and serve it.