Mhadjeb (Algerian Stuffed Semolina Flatbread)

Mhadjeb are Algeria’s favorite folded street-food flatbreads, stuffed with a jammy onion and tomato filling and griddled until crisp. Vendors sell them wrapped in paper for breakfast or a quick lunch. Once you master the folding, they come together fast.

Ingredients

For the dough

• 2 cups fine semolina
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 to 1 1/4 cups warm water

For the filling

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 large tomatoes, grated or finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• Salt, to taste
• Extra oil, for shaping and cooking

Instructions

1. Make the dough
   Mix semolina, flour, and salt. Add oil and warm water gradually, kneading until you have a soft, pliable dough. Cover and rest for 20 minutes.
2. Cook the filling
   Heat olive oil in a skillet and cook onion until soft. Add tomatoes, tomato paste, paprika, cumin, and cayenne, and simmer until thick and jammy, about 10 minutes. Season with salt and let cool.
3. Shape the flatbreads
   Divide dough into 8 balls. Oil your work surface and hands, then stretch each ball into a thin rectangle. Spoon filling down the center and fold the sides over like an envelope.
4. Cook until golden
   Cook each folded mhadjeb on a hot, lightly oiled griddle or skillet for 3-4 minutes per side, until golden brown and crisp.
5. Serve warm
   Cut into pieces and serve immediately, plain or with extra harissa on the side.

They reheat beautifully in a dry skillet if you have leftovers.