MhajebStuffed Semolina Flatbread
Mhajeb are thin semolina flatbreads folded around a cooked onion-and-tomato filling. This version uses a lightly spiced filling and cooks the packets on a griddle.
Prep
45m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 150gSemolina Flour
- 320mlWater
- 8gSalt
- 90mlVegetable Oil
Filling
- 320gOnion (finely chopped)
- 300gTomato (finely chopped)
- 50gTomato Paste
- 4gPaprika
- 3gCumin Powder
- 2gChili Powder
- 6gSalt
- 2gBlack Pepper
- 25mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, semolina flour, and salt in a large bowl. Add the water and knead until you have a smooth, supple dough.
- 02
Coat the dough lightly with some of the vegetable oil, cover it, and let it rest until relaxed.
- 03
Heat the extra virgin olive oil in a skillet over medium heat. Add the onion and cook until soft and sweet.
- 04
Stir in the tomato and tomato paste, then season with the paprika, cumin powder, chili powder, salt, and black pepper. Cook until the filling is thick and no longer watery, then let it cool.
- 05
Divide the dough into portions. Using a lightly oiled work surface and some of the remaining vegetable oil, stretch each portion very thin.
- 06
Place some filling in the center of each sheet of dough and fold it into a square packet.
- 07
Cook the flatbreads on a hot griddle over medium heat, brushing the surface lightly with the remaining vegetable oil, until both sides are golden and the dough is cooked through.
- 08
Serve the flatbreads warm so the layers stay tender and flaky.
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