A crispy stuffed Algerian flatbread made with fine semolina and a slow-cooked tomato-onion filling. Best eaten straight off the pan.
Ingredients
- fine semolina[500 g]
- salt[1 tsp]
- warm water[280 ml]
- olive oil (for dough)[4 tbsp]
- large onions[2]
- ripe tomatoes[3]
- garlic cloves[3]
- olive oil (for filling)[2 tbsp]
- harissa[1 tsp]
- ras el hanout[0.5 tsp]
- black pepper[0.3 tsp]
Steps
- 1
Mix fine semolina and salt in a large bowl. Gradually add warm water and knead for 10-12 minutes until smooth and elastic. Coat with olive oil, cover with a damp cloth, and rest for 30 minutes.
- 2
While the dough rests, make the filling: heat olive oil in a pan over medium-low heat. Finely chop the onions and saute until golden, about 10-12 minutes. Add minced garlic and cook 1 minute more.
- 3
Grate the tomatoes directly into the pan. Add harissa, ras el hanout, and black pepper. Simmer for 15-20 minutes until thick and jammy. Remove from heat and cool slightly.
- 4
Divide the dough into 6 equal balls. On a generously oiled surface, use oiled hands to stretch each ball as thin as possible, almost translucent.
- 5
Spread 2-3 tablespoons of filling across the stretched dough. Fold the four sides in to form a tight sealed square.
- 6
Cook on a hot dry pan over medium heat for 3-4 minutes per side, pressing gently with a spatula, until deep golden and crispy. Serve immediately.