Why You’ll Love Mlewi (Tunisian Flatbread) Recipe
This recipe is simple yet incredibly rewarding, producing a homemade flatbread with authentic flavor and texture. You’ll appreciate how the dough comes together with just a few basic ingredients and transforms into beautifully layered bread. It’s also flexible—you can enjoy it plain, stuffed, or paired with savory or sweet fillings. Plus, the cooking process is quick, making it ideal for both everyday meals and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt using your hands. Gradually add the lukewarm water and mix until a shaggy dough forms, adding more water if needed to bring it together.
Knead the dough using a mixer on medium speed for about 5 minutes until smooth. Alternatively, knead by hand on a flat surface for 5–10 minutes until the dough becomes elastic and soft.
Shape the dough into a ball and lightly coat it with olive oil. Place it in a clean bowl, cover with cling wrap, and let it rest at room temperature for 30 minutes.
After resting, divide the dough into 8 portions. Place them on an oiled surface and let them rest for another 5 minutes.
Prepare a work surface with a thin layer of olive oil. Take one portion of dough and use your oiled fingers to press and stretch it outward, forming a thin circle. It’s fine if the dough tears slightly.
Fold each side of the dough toward the center to form a square. Repeat with all portions.
Heat a large non-stick pan over medium heat. Take one square of dough and gently stretch it again to about 7×7 inches.
Place the dough onto the hot pan and cook for 1–2 minutes on each side until browned in spots and fully cooked through. Repeat with the remaining dough pieces.
Serve immediately or wrap in plastic to keep soft. Store for up to 3 days.
Servings and timing
Servings: 8 flatbreads
Preparation time: 30 minutes
Resting time: 35 minutes
Cooking time: 15 minutes
Total time: approximately 50 minutes
Variations
You can add a touch of whole wheat flour for a nuttier flavor. For a richer taste, brush the dough layers with melted butter instead of olive oil before folding. Some variations include adding finely chopped herbs or spices into the dough for extra aroma. Mlewi can also be stuffed after cooking with fillings like cheese, eggs, tuna, or vegetables to create a hearty meal.
Storage/Reheating
Store cooked mlewi in an airtight container or wrapped in plastic at room temperature for up to 3 days. To reheat, warm it in a dry pan over medium heat for a few minutes on each side until soft and heated through. You can also briefly microwave it, though reheating on the stovetop helps maintain its texture.
FAQs
What makes mlewi different from other flatbreads?
Mlewi stands out for its laminated layers, which give it a flaky and slightly chewy texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping.
Why is semolina flour used?
Semolina adds texture and a subtle flavor that helps create the signature chewiness of mlewi.
Can I freeze mlewi?
Yes, cooked mlewi can be frozen. Wrap each piece individually and store for up to 2 months.
How do I prevent the dough from sticking?
Use plenty of olive oil on your hands and work surface to keep the dough from sticking.
Can I cook mlewi without a non-stick pan?
Yes, but ensure your pan is well-seasoned or lightly oiled to prevent sticking.
What can I serve with mlewi?
It pairs well with savory fillings, dips, or even sweet spreads like honey or jam.
Why does my dough tear when stretching?
This can happen if the dough hasn’t rested מספיק. Letting it rest helps relax the gluten for easier stretching.
Can I use only all-purpose flour?
You can, but the texture will be softer and less chewy compared to using semolina.
Is mlewi supposed to be crispy or soft?
It should be slightly crisp on the outside with soft, flaky layers inside.
Conclusion
Mlewi is a delicious and versatile Tunisian flatbread that’s surprisingly easy to make at home. With its flaky layers and rich texture, it’s perfect for a variety of meals and occasions. Once you master the technique, you’ll find yourself making it again and again, experimenting with different fillings and flavors.
