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Loading...A beloved Algerian street food, this pan-fried flatbread pairs a tender semolina dough with a fragrant filling of onion, tomato, and sweet pepper. Each fold is rolled thin, crisped in olive oil, and served warm with harissa or a squeeze of lemon for a satisfying savory snack or light meal.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings6
Yield6 stuffed flatbreads
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 57 gCarbs
- 5 gFiber
- 6 gSugar
- 9 gProtein
- 490 mgSodium
- 330 mgPotassium
- 45 mgCalcium
- 3.2 mgIron
- 36 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the dough
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3/4 to 1 cup warm water
For the filling
- 2 large yellow onions, finely chopped
- 2 medium tomatoes, finely diced
- 1 red bell pepper, finely chopped
- 1 green chili pepper, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
For cooking
- 1/3 cup olive oil, for pan-frying
Directions
- In a large bowl, whisk together the semolina, flour, and salt. Add the olive oil and rub it in with your fingertips until the mixture looks sandy. Gradually pour in the warm water while mixing, until a soft, pliable dough forms. Knead for 8 to 10 minutes, then cover and let rest for 20 minutes.
- While the dough rests, prepare the filling. Heat 2 tablespoons of olive oil in a skillet over medium heat, then sauté the onion, bell pepper, and garlic for 5 minutes until softened. Add the tomatoes, chili, cumin, paprika, black pepper, and salt, and cook 5 to 7 minutes more until the mixture is thickened and most of the liquid has evaporated. Stir in the parsley and let cool completely.
- Divide the rested dough into 6 equal balls. Working on a lightly oiled surface, roll one ball into a thin circle about 7 inches across, keeping the other balls covered so they do not dry out.
- Spoon a generous heaping of the cooled filling onto the center of the circle, leaving a 1-inch border. Fold the top edge down over the filling, then fold the bottom up, and finally fold the sides in to form a square or rectangular packet enclosing the filling completely.
- Gently roll or press the stuffed packet into a thin flatbread about 1/8-inch thick. If it springs back, let it rest for a minute and try again. Repeat with the remaining dough and filling.
- Heat 1 to 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat. Cook each flatbread for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown spots appear and the dough is cooked through.
- Transfer the cooked flatbreads to a plate and keep warm. Serve hot with harissa paste, lemon wedges, or a side of plain yogurt.
Cook’s Notes
- Fine semolina gives the most authentic texture; do not substitute with coarse polenta.
- Roll the stuffed packet as thin as you can without tearing for the crispiest result; a slightly oiled surface helps.
- Keep the heat at medium so the flatbread cooks through before the outside browns too quickly.
- Serve immediately for the best contrast between the crisp exterior and tender filling, though leftovers reheat well in a dry skillet.
- Dough balls can be made ahead and refrigerated, covered, for up to 24 hours before shaping.
