Algerian M'hajeb - Traditional Filled Pastry

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1. 1Step 1: Slice the onions into fine rings. Slice the peppers into fine strips (many people remove the skin first) and fry together in a little olive oil until softened. If using the hot pepper, de-skin then puree, and add to the onions and peppers.
2. 2Step 2: Add the tomato puree, salt, and pepper, and cook covered for about 5 minutes or until soft and well flavored. Set aside to cool.
3. 3Step 3: To make the pastry, it's easiest if you have a mixer with a dough hook or a bread maker set on the dough setting.
4. 4Step 4: Mix the semolina and the flour in a mixer or place in the bread machine. Make a hollow in the center, add a little salt, and enough water to bring to a stiff dough. Knead well.
5. 5Step 5: Add a little more water, a bit at a time, until the dough is finally a soft elastic consistency - this is usually around 8-10 minutes.
6. 6Step 6: When the dough is nice and elastic, pull off pieces and roll into golf balls. The secret is to have everything well oiled - oil your hands, the work surface, and the m'rie or large skillet / chappati pan.
7. 7Step 7: Take a golf ball at a time and gently stretch out as thin as you can. It's easiest to do this on a well oiled work surface. If you get a few little holes, don't worry - you can patch them up and nobody will mind!
8. 8Step 8: Place a spoonful of filling in the center and fold the edges in one at a time (left, right, top, bottom) to form a rough square shaped parcel. Fry until golden on both sides - you have to be very attentive here or they will burn!
9. 9Step 9: Any dough left over can be cooked plain and served with honey (great for suhor!).