Mhajeb (Algerian Stuffed Flatbread) Recipe

• 2 cups all-purpose flour
• 1 cup fine semolina
• 1 tsp salt
• 1 1/4 cups lukewarm water (more as needed)
• 1/4 cup extra-virgin olive oil (plus more for shaping and cooking)
• 2 large onions, finely diced
• 2 medium ripe tomatoes, peeled and finely diced
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tbsp tomato paste
• 1 tbsp unsalted butter

Mhajeb Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup fine semolina, and 1 tsp salt. Gradually add 1 1/4 cups lukewarm water while mixing with your hand until a soft, slightly sticky dough forms. Add a little more water if needed to achieve the right consistency.
2. Knead the dough for about 10 minutes until it becomes smooth and elastic. Drizzle 1 tablespoon of extra-virgin olive oil over the dough and knead for another minute to coat it lightly.
3. Cover the bowl with a clean towel or plastic wrap and let the dough rest for at least 45 minutes at room temperature to relax the gluten.
4. While the dough is resting, heat 2 tablespoons of extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add the finely diced onions and sauté for 5 minutes until soft and translucent.
5. Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.
6. Stir in the peeled and finely diced tomatoes, 1 tablespoon tomato paste, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp freshly ground black pepper, and 1/2 tsp sugar. Cook the mixture for 10-12 minutes, stirring often, until the vegetables are soft and the mixture is thickened.
7. Remove the skillet from heat and stir in the finely chopped parsley. Allow the filling to cool to room temperature.
8. Once the dough has rested, divide it into 8 equal pieces. Shape each piece into a smooth ball and coat lightly with olive oil to prevent sticking.
9. On a well-oiled work surface, use your hands to gently flatten and stretch one dough ball into a very thin, almost translucent square or rectangle, about 10 inches across. Drizzle a little olive oil on your hands and the dough to help with stretching.
10. Place about 2-3 tablespoons of the cooled filling in the center of the stretched dough. Fold the sides of the dough over the filling to enclose it, forming a square packet. Press gently to seal the edges.
11. Repeat the stretching, filling, and folding process with the remaining dough balls and filling.
12. Heat a nonstick skillet or griddle over medium heat and brush lightly with olive oil. Place one filled mhajeb packet seam-side down onto the skillet. Cook for 3-4 minutes on each side, pressing gently with a spatula, until golden brown and crisp.
13. Transfer the cooked mhajeb to a wire rack or plate and cover with a clean towel to keep warm. Repeat with the remaining packets, adding more oil to the skillet as needed.
14. Allow the mhajeb to cool for a few minutes before serving. Serve warm, cut into halves or quarters if desired.