For The Dough
1 Cup Heaped All Purpose Flour
2 Tablespoons Semolina
¼ Teaspoon Salt
2 Tablespoons Oil
For The Stuffing
2 Tablespoons Oil
1 Cup Sliced Onions
Salt to taste
2 Chopped Olives
2 Chopped Jalapenos
Method
Prepare The Dough
1 Cup Heaped All Purpose Flour
2 Tablespoons Semolina
¼ Teaspoon Salt
2 Tablespoons Oil
For The Stuffing
2 Tablespoons Oil
1 Cup Sliced Onions
Salt to taste
2 Chopped Olives
2 Chopped Jalapenos
Method
Prepare The Dough
Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
In the meantime let's make the stuffing
In the meantime let's make the stuffing
In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized.
Transfer the onions in bowl add olives, jalapenos and mix well.
Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.Transfer the onions in bowl add olives, jalapenos and mix well.
Serve hot with pickle.
Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried
We take turns hosting each month and choosing the theme/ingredient.
- French Onion Soup Rolls from Food Lust People Love
- Garlic Cloverleaf Rolls from Passion Kneaded
- Garlic Confit Focaccia from What Smells So Good?
- Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
- Moroccan Rghaif from Sneha’s Recipe
- Onion and Bay Loaf from A Messy Kitchen
- Onion Garlic Loaf from Ambrosia
- Onion Lover Rolls from A Day in the Life on the Farm
- Scallion and Sesame Rolls from Karen’s Kitchen Stories
- Whole Wheat Onion Kulcha from Magical Ingredients