Mhajab

Mhajab is a type of flatbread known for its thin and flaky texture, originating
from North Africa.

Servings: 6 people

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Side Dish

north african

Mhajab

Instructions

1 Add flour and salt in a large mixing bowl, gradually mix in warm water to form a
dough, then add vegetable oil and vinegar/lemon juice as dough starts coming
together; knead for 5-7 minutes until smooth, then divide into golf ball-sized
portions, brushing with oil and covering with plastic wrap on a tray, letting
them rest for 30 minutes to an hour.
2 Flatten the dough ball, roll it into a thin, translucent rectangle on a lightly
oiled surface, folding sides to the center, then fold top and bottom to create a
smaller square.
3 Your dough is ready.
4 Cook and marinate the beef.
5 Dice the carrots and potatoes add the spices, chopped onion and garlic, then
stir fry for a few minutes.
6 Your filling is ready. Fill in your dough and serve warm.