Pan-Fried Mahjouba Flatbread with Spiced Tomato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A savory Algerian flatbread stuffed with a fragrant blend of tomatoes, onions, and spices, pan-fried to crisp golden perfection. This african-inspired vegetarian (vegetarian) ready in about 65 minutes pairs semolina flour, all-purpose flour, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups semolina flour
• 1 cup all-purpose flour
• 1 1/4 cups warm water
• 1 tsp salt
• 2 tbsp olive oil
• 2 medium tomato, finely chopped
• 1 small onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 3 tbsp olive oil for frying

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups semolina flour, 1 cup all-purpose flour, and 1 tsp salt. Gradually add 1 1/4 cups warm water while mixing to form a soft, elastic dough. Knead for 8 minutes, then cover and let rest for 30 minutes.
2. Step 2: While dough rests, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small onion and sauté for 3 minutes until translucent.
3. Step 3: Add 2 finely chopped medium tomatoes, 1 tsp ground cumin, 1 tsp ground paprika, 1/2 tsp ground black pepper, and 1/2 tsp salt. Cook the filling for 7-8 minutes, stirring occasionally, until tomatoes break down and mixture thickens. Remove from heat.
4. Step 4: Divide rested dough into 6 equal balls. On a lightly floured surface, roll each ball into a thin 8-inch circle.
5. Step 5: Spoon 3-4 tbsp of the tomato filling onto half of each dough circle, spreading evenly but leaving edges clear. Fold dough over filling to form a semicircle and press edges firmly to seal.
6. Step 6: Heat 3 tbsp olive oil in a large skillet over medium heat. Cook each stuffed flatbread for 3-4 minutes on each side until golden brown and crisp. Drain on paper towels and serve warm.