Southern Tunisian mtabga (onion-stuffed flatbread)

Method

1. 1

   Make a soft bread dough with the flour, yeast, water and salt, and leave it to rise until doubled in size.

2. 2

   Fry the finely chopped onion and leek in the fat or oil with the harissa, turmeric and salt until the mixture softens and absorbs the spices, then add the chopped parsley and leave the filling to cool.

3. 3

   Divide the dough into balls, roll each one out into a thin round and place some filling in the centre.

4. 4

   Fold the dough into a tightly closed rectangle or triangle around the filling, then gently roll it out again to thin it a little while keeping the filling inside.

5. 5

   Cook the mtabga in a dry frying pan or with a little oil over medium heat on both sides until browned, crisp outside and soft inside. It is one of the best-known street foods of southern Tunisia (Gabès, Kebili, Medenine), also known as “khobz mtabbag” (folded bread).