Algerian Mhadjeb: Flavorful Tomato and Onion Stuffed Flatbreads

Prepare the dough: In a large bowl, combine semolina flour, all-purpose flour, and 1 teaspoon salt. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Divide the dough into 8 equal balls, brush with olive oil, cover, and let rest for at least 30 minutes.

Make the filling: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped onions and cook for 8-10 minutes until softened and translucent. Add minced garlic, drained diced tomatoes, paprika, cumin, cayenne pepper (if using), 1/2 teaspoon salt, and black pepper. Cook for 15-20 minutes, stirring occasionally, until the mixture thickens and most of the liquid has evaporated. Let cool completely.

Shape the flatbreads: Lightly oil your work surface and hands. Take one dough ball and flatten it into a thin, almost translucent square or rectangle, stretching it gently from the center outwards. The dough should be very thin, almost like phyllo.

Fill and fold: Place about 2-3 tablespoons of the cooled tomato and onion filling in the center of the stretched dough. Fold the bottom edge of the dough over the filling, then fold the top edge down. Fold the left side over, then the right side, creating a square packet. Gently press the edges to seal.

Cook the mhadjeb: Heat a large, dry non-stick skillet or griddle over medium-high heat. Place one mhadjeb seam-side down onto the hot surface. Cook for 3-5 minutes per side, or until golden brown and cooked through, with a slightly crispy exterior. Repeat with the remaining mhadjeb.

Serve immediately: Transfer the cooked mhadjeb to a plate and serve hot.