Tunisian chapati

Tunisian chapati : Tunisian homemade bread speciality.

Ingredients

• 400 g wheat flour
• 220 ml water
• 5 g dried baker’s yeast
• 5 g salt
• 30 g olive oil
• 200 g eggs without shells
• 160 g tuna canned in water, drained
• 200 g ripe tomatoes, diced
• 80 g grated cheese
• 20 g harissa
• 10 g washed parsley, chopped

Preparation

Mix wheat flour, water, dried baker’s yeast, salt, olive oil, adding liquid gradually. Bring the dough together without adding flour just because it is initially sticky.

Knead for about 10 minutes until supple and more elastic. Cover to prevent a dry skin forming.

Cover and rest for 60 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Divide dough into 4 equal portions and form smooth balls without tearing their surface.

Flatten and cook in a hot pan over medium heat, about 8 minutes per piece, turning halfway. Check that the middle is not doughy.

Beat eggs without shells, washed parsley, chopped and cook as a thin omelette in a pan with a little of the allotted oil until fully set.

Let breads cool slightly and split horizontally without detaching the halves completely.

Fill each bread with harissa, omelette, tuna, tomato and cheese. Close and serve before the wet filling makes the bread soggy.