Algerian Stuffed Flatbread (Mahjouba)
محجوبة MahjoubaSay it: mah-JOO-bah
Mahjouba is a thin Algerian semolina flatbread folded around a juicy filling of onions, tomatoes, and green peppers. It is sold from street stalls and made at home across Algeria, especially as a Ramadan snack. The dough is stretched until almost translucent, then griddled until crisp in spots and chewy within. The filling is tangy, slightly sweet, and warmed with harissa, making each half-moon turnover a portable, satisfying bite.
Algerian Stuffed Flatbread (Mahjouba)
محجوبة, Mahjouba
Pronounced mah-JOO-bah
- Serves
- 4
- Prep
- 35 min
- Cook
- 25 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To cook
Method
In a large bowl, whisk the flour, fine semolina, and salt. Add the warm water and 1 tablespoon olive oil, then mix and knead for 5–6 minutes, until the dough is smooth, soft, and slightly tacky; add a splash more water if it feels dry. Cover and let rest for 20–30 minutes.
Meanwhile, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the onions and green pepper and cook, stirring often, for 8–10 minutes, until soft and lightly golden at the edges.
Add the grated tomatoes, tomato paste, harissa, salt, black pepper, and cumin. Cook for 10–12 minutes, stirring, until the mixture is thick, glossy, and no watery liquid remains; scrape into a bowl and let cool.
Divide the rested dough into 4 equal balls and rub them lightly with oil. On a lightly oiled work surface, flatten one ball and stretch it with your fingers into a very thin round about 8–9 inches (20–23 cm) across, keeping the edges thin.
Spoon a quarter of the cooled filling onto one half of the round, leaving a 1/2-inch (1 cm) border. Fold the empty half over the filling and press the edges firmly to seal; repeat with the remaining dough and filling.
Heat a large nonstick or cast-iron pan over medium heat and brush with a little of the 2 tablespoons olive oil. Cook the mahjouba for 3–4 minutes per side, pressing gently with a spatula, until deep golden spots appear and the edges are crisp.
Transfer to a plate and cover loosely with a clean towel while you cook the rest, adding a little more oil to the pan as needed. Serve warm, cut in half if you like.
Regional variants
Some cooks fold chopped parsley or a handful of grated cheese into the filling; others add a little more harissa for extra heat.
Cook's notes
- Keep the filling very dry; excess liquid will make the dough tear and the bread soggy.
- Stretch the dough on an oiled surface rather than a floured one, so it stays soft and pliable.
- Cook over medium heat; too-high heat browns the outside before the raw dough inside is done.
Serve with
Serve warm with extra harissa, lemon wedges, and mint tea.
Make ahead and storage
The filling can be refrigerated for up to 2 days. Cooked mahjouba reheat in a dry skillet over medium heat for 2–3 minutes per side.
