Description
Mlewi is a traditional Tunisian layered flatbread with a soft, chewy texture and lightly crisp exterior, perfect for wraps or dipping.
Ingredients
- 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)
Instructions
- In a large mixing bowl, combine the all purpose flour, semolina flour, and salt using your hands. Add water gradually and mix until a shaggy dough forms, adding more water if needed.
- Knead the dough using a mixer on medium speed for about 5 minutes until smooth, or knead by hand on a flat surface for 5–10 minutes until elastic.
- Form the dough into a ball, brush with olive oil, place in a clean bowl, cover, and let rest at room temperature for 30 minutes.
- Divide the dough into 8 portions and place them on a well-oiled surface. Let rest for 5 minutes.
- On an oiled work surface, use oiled fingers to press and stretch each dough portion into a thin circle, creating dimples as you spread it.
- Fold each stretched dough by bringing all four sides toward the center to form a square.
- Heat a large non-stick pan over medium heat. Stretch each square again to about 7×7 inches before cooking.
- Place the dough onto the hot pan and cook for 1–2 minutes per side until browned and cooked through.
- Serve immediately or wrap in plastic and store for up to 3 days.
Notes
- Keep your hands and work surface well-oiled to prevent sticking.
- If the dough tears while stretching, it will still work fine after folding.
- Serve with savory fillings, dips, or enjoy plain.
- Reheat in a pan for best texture if stored.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan Fry
- Cuisine: Tunisian
Nutrition
- Serving Size: 1 flatbread
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
