Omani Maldouf – Date Flatbread
This date infused flatbread is a perfect accompaniment to any savory meal.
pitted dried dates
all purpose flour
plus more for dusting and rolling
plus more for brushing
Place the dates in a bowl. Cover with 1 cup of boiling water. Leave for at least 2 hours to soften.
In a food processor, puree very well until you have a smooth consistency.
Pass through a sieve pressing the date puree through and wiping all excess date liquid on the back of the sieve.
Date puree will be a thick syrup consistency.
In a large bowl, combine flour and salt.
Add egg and ghee and mix until you have a shaggy dough.
Start to knead the dough, adding the date puree a little at a time, as needed.
Add 1-2 tablespoon of water if needed, to get a soft and pliable dough.
Knead about 5 minutes until you have a dough that is smooth.
Divide dough into 9 5.5 oz. equal sized pieces and roll into smooth balls.
Cover with a damp cloth and leave to rest for 1 hour.
On a lightly floured surface, roll out each ball to a circle about 10” in diameter.
Brush the top with ghee.
Fold over the top and then the bottom.
Brush with more ghee.
Fold in the sides to form a square.
Brush the top with ghee again. Sprinkle a little flour on top.
Gently roll dough into an 8” square.
Heat a skillet/roti iron/tawa. Brush a little ghee on the skillet.
When air bubbles form, flip over and cook another 1-2 minutes on the other side.
Repeat until all the dough has been cooked.
Scrape your work surface with a dough scraper in between rolling out each ball. Otherwise, the mixture of ghee and flour will turn into one sticky mess.