Mlewi (Tunisian Flatbread) Recipe

One of Tunisia's most popular flatbreads is Mlawi or 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. 

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The dough should have softened and spread by now. Divide into 8 rolls, place on an olive oil-coated sheet pan, and rest for 5 minutes. 

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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. Stretch the dough as much as possible. It's okay if it tears now.  

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Shape it like a round.Fold one edge toward the center and repeat with all four sides to make a square. Use the remaining 7 dough rolls. 

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Heat a big non-stick pan on medium. Place the first dough square you stretched back on your work surface. Stretch it again with your fingers to make a 7"x7" square. 

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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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Extra oil is unnecessary since the bread already oil-saturated.Use right away or keep in plastic for 3 days to avoid drying. 

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also see

also see

Soupe Jo (Persian Chicken Barley Soup) Recipe