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Mahjouba | How to make Algerian Crêpes

Mahjouba are Algerian Crêpes, that are thick flaky flatbreads stuffed with a tomato based filling, a very popular street snack from Algeria.
Course Dinner
Cuisine Algerian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegan
Dish Type Street Food
Author Srivalli


  • 1 cup All Purpose Flour
  • 1/2 cup Semolina / Rava
  • 3/4 cup Onions finely chopped
  • 1/2 cup Carrot grated
  • 1 cup Tomato Puree
  • 2 tsp Tomato Sauce
  • 2 to 3 Green Chillies finely chopped
  • 1/4 cup Coriander finely chopped
  • 1 tsp Pepper Powder
  • Salt to taste for frying
  • Cooking Oil


For the Dough

  • Since I was using a semolina that wasn't very fine, I pulsed it a couple of times.
  • In a bowl, take the flour, semolina, salt and mix well. Slowly add water and knead to a soft dough.
  • Let it rest for 30 mins.

For the Filling

  • Heat a nonstick pan with oil, add finely chopped onions, grated carrots, green chillies and cook till done.
  • When the onions are well cooked, add the tomato puree and continue cooking. When the tomato puree is cooked, it takes about 10 mins on slow or about 7 mins on high, add the tomato sauce and combine well. Add the coriander leaves and combine everything well.

To Assemble the flatbread.

  • Pinch out equal balls from the dough. Dust well and using a rolling pin, flatten to a 1/6" thick disc.
  • The dough has to be stretched to a paper thin rectangle about 15 " long to 12" wide.
  • Place the filling in the centre and spread well.
  • Fold the long sides over the filling and then fold over the short sides, pressing to seal and enclose the filling.
  • Repeat with rest of the balls with fillings.
  • Heat a nonstick pan over medium heat, place one packer seam side down and cook. Flipping to both sides until browned in spots. This takes about 7 to 10 mins on medium heat.
  • Continue with rest
  • Serve hot.


The original recipe calls for Holland chiles, I used our regular Indian Variety.
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