Mhadjeb (Algerian Stuffed Flatbread)

Mhadjeb is a type of thin, flaky Algerian pancake made from semolina and traditionally filled with onion, tomatoes, and even meat with harissa.

60 min

Ingredients

• 1 cup semolina
• ½ cup all-purpose flour
• Salt
• Water
• 2 tomatoes
• Vegetable oil
• 4 onions, sliced thin
• Black pepper
• Ground chili pepper

Steps

1. Combine the semolina, flour, and salt together in a bowl. Gradually stir in water with your hands until you get a smooth and soft dough.
2. Wet a plastic bag in warm water, cover the dough while still dripping, and let it rest. Afterwards, uncover the dough and knead lightly for a few minutes.
3. Coat your hands in oil, and shape the dough into balls, arranging them beside each other. Cover and allow to rest once more. These extra relaxation periods help to produce superior results.
4. Peel the tomatoes, then dice them into small pieces.
5. Heat some oil in a pan over medium-low heat. Add the onions, and stir regularly until they become translucent and soft.
6. Add the diced tomatoes, seasonings, and salt. Cover the pan and allow the mixture to cook over low heat, stirring occasionally to prevent it from sticking.
7. Let cool.
8. On an oiled surface, roll out the first ball of dough and give it a light coating of oil.
9. Place some filling in the center, and fold the dough over it on four sides to form a square.
10. Lightly oil the top of the dough and move it to a hot pan over medium-low heat. Cook until the first side is well-browned, then flip it to the other side and brown again. Remove from the pan.
11. Repeat the shaping and cooking process with the remaining dough and filling.
12. Serve hot and enjoy!

More recipes with semolina, flour, tomatoes, onion or chile peppers

Adapted from “Mhadjeb (Algerian Stuffed Flatbread)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.