Mlewi

Mlewi : Tunisian homemade bread speciality.

Ingredients

• 400 g fine durum wheat semolina
• 100 g wheat flour
• 300 ml water
• 60 g olive oil
• 5 g salt

Preparation

Mix fine durum wheat semolina, wheat flour, water, salt, adding liquid gradually. Bring the dough together without adding flour just because it is initially sticky.

Knead for about 12 minutes until supple and more elastic. Cover to prevent a dry skin forming.

Cover and rest for 20 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Divide dough into 8 equal portions and form smooth balls without tearing their surface.

Oil hands with the allotted oil. Stretch each ball very thin, brush lightly and fold into a square, preserving separate layers.

Cover and rest for 10 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Flatten and cook in a hot pan over medium heat, about 4 minutes per piece, turning halfway. Check that the middle is not doughy.

Serve hot once the texture is right, distributing the components evenly among the stated portions.