Algerian Mhadjeb Stuffed Flatbread with Tomato and Onion

1. 1

   In a bowl, mix flour, salt, and cumin. Gradually add water until a smooth dough forms.

2. 2

   Knead the dough for about 5 minutes until elastic, then cover and let it rest for 15 minutes.

3. 3

   In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add tomatoes, paprika, and black pepper.

4. 4

   Cook the mixture for about 10 minutes until thickened. Stir in chopped parsley and remove from heat.

5. 5

   Divide the rested dough into four equal balls. Roll each ball into a thin circle.

6. 6

   Place a portion of the filling onto half of each dough circle, fold over, and seal edges.

7. 7

   Cook each stuffed flatbread in a dry skillet over medium heat for 3-4 minutes on each side until golden.

Per serving