Moroccan · Bread
Potato-Stuffed Flatbread
A thin griddle bread folded around a spiced mash of potato, onion and cumin, then fried flat until crisp and golden — a filling, vegetarian stuffed bread in the mahjouba family. The soft, cumin-warm potato inside its crackly pastry makes it a favourite cheap street and home snack.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 5
- Level
- Medium
Ingredients
- 300 g fine flour and 40 g semolina
- 1/2 tsp salt, about 200 ml warm water
- Oil, for the counter and hands
- For the filling: 500 g potatoes, boiled and mashed
- 1 onion, finely chopped and softened
- 1 tsp cumin, 1/2 tsp paprika, pinch chilli
- 1 small bunch coriander, chopped, salt
Method
- 1
Make a soft dough
Knead the flour, semolina, salt and water 8 minutes to a soft dough, divide into oiled balls and rest 30 minutes.
- 2
Make the filling
Mix the mashed potato with the softened onion, cumin, paprika, chilli, coriander and salt to a well-seasoned, spreadable filling.
- 3
Stretch thin
Stretch each ball into a thin square on an oiled counter.
- 4
Fill and fold
Spread potato in the middle and fold the sides over into a sealed square parcel.
- 5
Griddle
Cook on a hot lightly oiled pan 3–4 minutes a side until crisp and golden, then cut into pieces.
Chef's tips
- Season the potato boldly — bland filling makes a dull bread, so taste and adjust before folding.
- Let the mash cool before filling so it does not tear the thin, warm dough.
Frequently asked questions
Can I add cheese?
Yes — a little grated cheese folded into the potato is delicious and popular with children.
How do I reheat leftovers?
Warm on a dry pan to crisp them up again; the microwave makes them soft and steamy rather than crackly.