1. Mix the semolina with the salt. Add water progressively and knead till the dough becomes soft. The dough is flexible and elastic without ripping.

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2. Once ready, make some little ball with (you can dip your hand in a little sunflower oil to shape the balls more easily).

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3. Slice the onion and then chili pepper.

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4. Finely dice the tomatoes.

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5. Mix everything with the tomato paste with salt and pepper.

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6. Coat the work surface with oil.

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7. Coat your hands with oil and spread the first dough bowl with the palm of your hand. From the center to the ends, knowing that the center will be a little less thin than the edges.

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8. Take the edges of the dough with your hands. Lift it up to stretch it gently and spread it out as well as possible.

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9. Repeat the operation with another dough ball. Superimpose the two pancakes thus obtained.

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10. Put the stuffing in the center.

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11. Stretch two new balls of dough, and superimpose them on the first to close.

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12. Cook on a tawa (plancha). Don’t hesitate to keep spread the dough with your fingers on the plancha to make it finer as possible.

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