Tunisian Carrot naan bread or Mtabga
By Nadou

Ingredients
- For the dough:
- * 2 cups flour or 500ml
- * 6 tablespoons olive oil
- * 1 tsp salt
- * 1 packet of instant dry yeast
- * 1 tbsp sugar
- * 250ml of warm water
- For the stuffing:
- * 3 large carrots
- * 1/2 grated onion
- * Salt
- tabel (coriander)
- caraway
- * Harissa and harrouss (dried chili paste in Oriental grocery shops)
- * 3 tbsp olive oil
Details
servings 4
Level of difficulty Easy
Preparation time 40mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1

For the dough:
Mix flour with salt, dig a well and add the other ingredients. Knead the dough, let stand in warm place, after coated with olive oil
Step 2

Peel carrots, cut into chunks and boil until perfectly cooked. Mash with a fork or pass them through a vegetable mill.
Add to the puree, the grated onion, salt, tabil and caraway, 1 tbls of harissa and 1/3 tbsp of Harouss, and mix with three tablespoons of olive oil. Set aside.
Step 3

Take small balls of dough, depending on the size you want your flat cakes to be and spread thinly with the help of a little oil (not flour). Fill a cake, and cover with another dough disc. Repeat until all the batter is used.
Step 4

Cook the patties 5 minutes per side in a pan without adding fat! You can enjoy these flat cakes hot or cold as a starter or dish with a salad!
Sometimes I make small portions for appetisers.
Like these recipes? Then you'll love
-
Dumplings Without Using Suet 3.7/5 (496 Votes)
-
Approved byThe Chef Classic French onion soup 3.6/5 (363 Votes)
-
Foie gras and leeks cooked "à la... 4/5 (196 Votes)
-
Healthy Ratatouille 3.7/5 (176 Votes)
-
Baigan Choka (Caribbean Aubergine... 3.2/5 (197 Votes)
-
Chicken Caesar Salad 3.7/5 (185 Votes)
-
Zigeuner Sauce (Gypsy Sauce) 3.4/5 (163 Votes)
-
King langoustines with early... 3.5/5 (168 Votes)
Leave a comment about this recipe