MlawiLayered Semolina Flatbread
A Tunisian layered flatbread made by stretching, folding, and pan-cooking a semolina dough. Oil is used both during lamination and at the skillet.
Prep
45m
Cook
20m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 400gSemolina Flour
- 200gAll-Purpose Flour
- 8gSalt
- 360mlWater (lukewarm)
- 55mlVegetable Oil
Skillet
- 25mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the semolina flour, all-purpose flour, and salt.
- 02
Add the lukewarm water and knead until smooth and elastic. Cover and rest until relaxed.
- 03
Divide the dough into equal balls and coat them lightly with the vegetable oil.
- 04
Stretch each ball on an oiled surface until very thin, fold it into layers, and shape it into a flat round.
- 05
Heat a heavy skillet over medium heat and brush it lightly with the vegetable oil.
- 06
Cook each flatbread until browned in spots and cooked through on both sides, adding more oil to the skillet as needed.
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