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Omani Maldouf - Date Flatbread
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Omani Maldouf – Date Flatbread

This date infused flatbread is a perfect accompaniment to any savory meal.
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: Bread
Cuisine: Omani
Servings: 9


  • ½ cup pitted dried dates
  • 2 cups all purpose flour plus more for dusting and rolling
  • 1 teaspoon salt
  • 1 beaten egg
  • ¼ cup melted ghee 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.