Omani Maldouf – Date Flatbread is filled with buttery and flaky layers. A perfect accompaniment to any meal.
Oman is a small Middle Eastern country that manages to stay out of the news, a fact of which I am very glad since I do have family in Oman. Yes I come from a very large extended family with my mom being one of 25 kids and my dad being one of 10 kids. For this reason, I have cousins in the hundreds. With that many people, I have family in just about every corner of the world, including this small Middle Eastern country. In fact, this isn’t the first time I have explored Omani cuisine.
Don’t forget to check out my recipe for Omani Okra Stew with Goat (although beef or lamb can be easily substituted). It pairs wonderfully with this Maldouf, which is usually eaten with Omani stews. However, I think it is just as delicious with some grilled halloumi and fresh tomatoes for breakfast. No matter how you choose to enjoy your Maldouf, you will fall in love with the soft and flaky layers.
So how are all these flaky layers achieved? Well the secret is to brush melted ghee in between the dough when you are rolling it out. I used the same technique when making Tanzania Chapatti.
Flatbreads are so versatile as they pair deliciously with savory stews or curries but are also great for breakfast with eggs, cheese and/or vegetables. Would you like to try some more flatbreads?
- Bazlama – Turkish Yogurt Flatbread
- Emirati Khameer
- Paneer Mint Kulcha
- Pita Bread
- Green Pea Paratha
- Kashmiri Naan
- Pol Roti – Sri Lankan Coconut Flatbread
- Khobz – Yemeni Flatbread
- Aloo Kulcha – Indian Potato Flatbread
- Lefse – Norwegian Potato Flatbread
- Turnbrod – Swedish Rye Flatbread
IN THE MAKING – HOW TO MAKE MALDOUF – DATE FLATBREAD
Perfect with Omani Okra Stew with Goat
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