Mix semolina with 330 g water and 4 g salt and knead for 8 minutes.

Ingredients

• 500 gSemolina, unenriched
• 330 gBeverages, water, tap, drinking
• 300 gOnions, raw
• 400 gTomato sauce, canned, no salt added
• 25 gPeppers, hot chili, red, raw
• 40 gOil, olive, salad or cooking
• 4 gSalt, table

Method

1. Mix semolina with 330 g water and 4 g salt and knead for 8 minutes.
2. Rest the dough for 20 minutes.
3. Chop onion and fry in 20 g oil for 8 minutes at 175 °C. Add 400 g tomato sauce and 25 g chilli and cook uncovered for 17 minutes until the filling is thick.
4. Divide the dough into eight balls of about 104 g. Roll each thin, fill with about 70 g cooled mixture and fold into a square.
5. Heat the remaining 20 g oil in two large pans. Fry the flatbreads in two rounds of four, 3 minutes per side at 190 °C.
6. Serve two flatbreads per portion.