Mlewi (Tunisian Flatbread) Recipe

One of Tunisia's most popular flatbreads is Mlewi . This simple flatbread recipe yields soft, flaky bread! Wrap it or use it as a spoon to scoop up your favorite dips.

Ingredient

– 400 grams (2 ½ cups) all purpose flour – 215 grams (1 ½ cups) fine semolina flour – 6 grams 1 teaspoon salt – 380-400 grams (1 ⅔ - 1 ¾ cups) lukewarm water – Extra virgin olive oil, to prevent sticking

Direction

Mix flour, semolina flour, and salt in a large bowl using your hands. Add water and stir until a shaggy dough forms, adding more as needed.

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Knead the dough for 5 minutes on medium speed using a mixer. Or, use your hands to knead the dough for 5-10 minutes on a kitchen table or marble slab until smooth and elastic.

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Make a dough ball and coat with olive oil. Return to a clean mixing bowl and cling wrap. Let sit at room temperature for 30 minutes.The dough should have softened and spread by now. 

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Place the bun in the center of a clean countertop or big cutting board with olive oil. Poke dimples in the dough with olive oil-soaked fingertips to distribute it. 

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Make a square by folding one edge toward the center and repeating on all four edges. Seven dough rolls remain.Heat a large non-stick pan on medium. Return the first dough square to your work surface. 

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The uncooked flatbread should be picked up lightly with both hands and rapidly transferred to a heated pan. Sear for a minute or two on each side until cooked through and golden.

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Use right away, or in order to keep it from drying out, wrap it in plastic and preserve it for up to three days.

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also see

also see

Pumpkin Hummus Recipe