Tunisian
Chapati tunisien
A beloved Tunisian street sandwich made with soft pan-cooked semolina bread, opened while warm and filled with harissa, omelette, tuna, cheese, olives, and slata mechouia. It is hearty, spicy, and best eaten hot with the bread still tender.
Watch it madeSahar MZ · 11:01
Ingredients
- Fine semolina1 cup
- All-purpose flour1/2 cup
- Instant yeast1 tsp
- Sugar1/2 tsp
- Fine salt3/4 tsp
- Olive oil2 tbsp, divided
- Warm water1/2 cup, plus more if needed
- Eggs2 large
- Flat-leaf parsley, finely chopped2 tbsp
- Ground black pepper1/4 tsp
- Harissa2 tbsp
- Tuna in olive oil, drained120g
- Slata mechouia1/3 cup
- Small potato, boiled and diced1
- Tunisian processed cheese triangles or soft melting cheese2 portions
- Green olives, pitted and sliced6
Method
- Mix the semolina, flour, yeast, sugar, and salt in a bowl.
- Add 1 tablespoon olive oil and the warm water gradually, mixing until a soft but not sticky dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic, adding a spoonful of water only if it feels dry.
- Cover the dough and let it rise in a warm place for about 1 hour, until puffed.
- Divide the dough into 2 balls, lightly oil your hands, and flatten each ball into a round about 15 cm wide and 1 cm thick.
- Cover the rounds and rest them for 10 minutes while heating a heavy skillet or tajine over medium heat.
- Cook each bread on the dry skillet for 4 to 5 minutes per side, turning once or twice, until golden patches appear and the bread is cooked through.
- Wrap the cooked breads in a clean towel to keep them soft.
- Beat the eggs with parsley, black pepper, and a small pinch of salt.
- Heat the remaining 1 tablespoon olive oil in a small pan and cook the eggs into 2 thin omelettes.
- Stir the harissa with a teaspoon of olive oil or a few drops of water to loosen it.
- Split each warm chapati bread open from the side without cutting all the way through.
- Spread harissa inside each bread, then add one omelette, tuna, slata mechouia, diced potato, cheese, and sliced olives.
- Press each sandwich gently and return it to the warm skillet for 1 to 2 minutes per side, just until the filling is hot and the cheese softens.
- Serve immediately, cut in half if desired.
Common questions
Can I substitute the fine semolina or all-purpose flour in Tunisian chapati dough?
Yes. You can use all all-purpose flour if needed, but the bread will be softer and less toothsome. For a closer texture, keep at least some semolina. Bread flour also works, but may make the dough slightly chewier.
How long does it take from mixing to serving, including rising and cooking?
Plan on about 1 hour 30 minutes to 2 hours total. That includes 8–10 minutes kneading, about 1 hour rising, 10 minutes resting after shaping, and roughly 10–15 minutes cooking both breads and filling.
What are the most common mistakes when making chapati tunisien?
The biggest mistakes are adding too much water, which makes the dough sticky, and cooking over heat that is too high, which burns the outside before the inside cooks. Also avoid skipping the rest after shaping; it helps the breads stay tender.
How should I store leftovers and reheat them without drying them out?
Wrap cooled chapati tightly and refrigerate for up to 2 days, or freeze for up to 1 month. Reheat in a covered skillet over low heat or briefly in the oven, then wrap in a towel to soften the crust.
What is the best way to serve chapati tunisien so it stays intact?
Serve it warm, stuffed with the egg mixture, tuna, slata mechouia, and potatoes, then folded like a sandwich or parcel. Don’t overfill it, or the bread may tear. A little extra harissa on the side works well.