Algerian stuffed semolina flatbread (Mhajeb)

1. Mix the semolina with the salt and gradually add enough lukewarm water to make a soft, elastic dough; knead for 10-15 minutes until smooth, divide into 8 balls and leave to rest covered in an oiled bowl for 30 minutes.

2. Meanwhile slice the onions thinly, cut the peppers into strips and peel and dice the tomatoes.

3. Soften the onion and peppers in the olive oil for 10 minutes, add the garlic, tomatoes, harissa, paprika, cumin and salt and cook for 15-20 minutes until thick and almost dry; leave to cool.

4. With oiled hands, on an oiled surface, stretch a ball paper-thin, spread two tablespoons of filling in the middle, then fold the edges over to make a square of about 15 cm.

5. Fry in a hot, lightly oiled frying pan for 3-4 minutes per side until golden-spotted and crisp.

6. Serve warm, even straight from your hand, with a glass of milk or tea.

Tip: Mhajeb is the favourite street snack of Algeria; bakeries and vendors fry them fresh all day long. The filling must be thick and dry, otherwise the thin dough gets soggy and tears. You can freeze the finished flatbreads and reheat them in a frying pan.