The traditional Tunisian bread, also known as “Mlawi bread”, is a staple food and is extremely loved in the country. The flatbread, usually round, is often served with meals or used as a base for sandwiches, and it is easy to make at home!
Extra loved street food in Tunisia
The bread can be served with sweet or salty food such as jam, honey, and ricotta.. but one of the most popular uses of Mlawi bread is to make a sandwich out of it by folding it like a burrito. Harissa is essential, the choice of salads and other stuffings is completely up to you! It is everywhere in Tunisia and you can enjoy it any time of the day. A must-try snack if you are thinking of visiting the country!
The Tunisian EVOO magic
Tunisian extra virgin olive oil is considered to be the highest quality and best-tasting olive oil.
It is perfect for cooking and frying and also as a dipping oil for bread, as it is rich, fruity, and flavourful, making the dip a fantastic experience. You should definitely try it with Tunisian Mlawi bread for a nourishing breakfast. A wholesome combo that you will certainly love!
Extra virgin olive oil: a key ingredient to make the best “Mlawi” bread
Apart from being the perfect dipping material, Tunisian extra virgin olive oil is an essential ingredient to this bread. It is used in both phases: preparing the dough by adding a couple of spoons into it, and for the surface when flattening and shaping the dough (PS: you will need a generous amount of it).
You will also need:
- 500g of very fine semolina, it can’t be too coarse to create viscosity in the dough.
- ½ tsp of salt
- ½ tsp of dry yeast soaked in 1 dl of warm water
- 2,5 dl lukewarm water
Making the dough:
Add the dry yeast into 1 dl of lukewarm water, after 10 min the mixture should be bubbling a bit.
Combine semolina with salt, stir gently, and gradually add into the mixture 2,5dl lukewarm water and the prepared yeast-water mixture then mix everything.
Place the dough on the table and start kneading it by hand for about 15-20 minutes until it becomes smooth and elastic.
Place the dough into the bowl and coat it with extra virgin olive oil. Cover it and let it rest for a good 1 hour. The dough won’t rise too much.
Shaping the dough:
Place the dough onto your countertop and divide it into smaller balls.
Heat the pan. Take one Mlawi ball, cover it well with a generous amount of olive oil and flatten it entirely with your hands on your work surface. Always add more olive oil if needed, don’t be shy!
As soon as the brown spots appear on the bottom of the Mlawi, flip it and it will be ready!
PS: it will taste even better when it's baked in a wood-fired oven!
It is always a great time to make the Tunisian “Mlawi” bread, when you are looking for an appetizing snack idea for you or your family, you can anytime make the bread, choose your filling and wrap it up!