Method
- 01
Knead semolina, flour, salt and water for 10 minutes until very elastic. Oil and rest for 45 minutes.
- 02
Cook onion slowly, add tomato, harissa and cumin, then reduce until almost dry. Cool.
- 03
With oiled hands, stretch a dough ball paper-thin. Place filling in the middle and fold into a square.
- 04
Cook on a lightly oiled griddle for 3–4 minutes per side until blistered and crisp.
The useful detail
The filling must be cool and fairly dry or it will tear the delicate dough.