Mhajeb (Algerian Stuffed Flatbreads)

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Mhajeb (Algerian Stuffed Flatbreads)

By @Hermann

Ingredients

Filling
4 tbsp extra virgin olive oil
2 large onions (400g)
4 large garlic cloves
1 tbsp tomato paste (25g)
1 tbsp harissa (25g)
1 tsp ras el hanout
1/2 tsp freshly ground pepper
1 tsp salt (7g)
1 x 400g can plum tomatoes
Dough
300 g fine semolina flour
100 g plain flour
8 g salt
210 ml water
2 tbsp olive oil (20g)
Instructions

To make the filling, heat the oil in a pan over medium-low heat. Finely chop the onion and sauté until golden (10-12 minutes).
Finely grate the garlic, add to the pan and cook for 1 minute until aromatic. Then stir in the tomato paste, harissa, ras el hanout and pepper. Once fragrant add the salt and plum tomatoes, crushing them with a spoon. Bring to a boil, then reduce the heat and cook for around 20 minutes, stirring often, until the liquid has reduced entirely. Set aside and allow to cool to room temperature.
Meanwhile, mix together the ingredients for the dough, tip it out onto a clean work surface and knead it for around 10 minutes until smooth. Divide the dough into 8 equal pieces (75-80g each). Grease a baking tray with a little oil, then shape the dough pieces into balls, coat each with a little oil as well and place them on the tray. Cover the tray with a reusable plastic bag or damp kitchen towel and let the dough rest for 30 minutes.