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Spicy Tomato-Filled Tunisian Flatbreads

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Spicy Tomato-Filled Tunisian Flatbreads Recipe

A simple, unleavened dough is rolled out and filled with a spicy tomato and pepper filling; it's a satisfying bread that pairs nicely with salad or soup.

At a glance

12 filled breads
Nutrition information


Choose your measure:



  • 1 tablespoon olive oil
  • 1 garlic clove, peeled and chopped
  • 1 cup diced onion
  • 1/2 cup chopped bell pepper
  • 1 small jalapeño pepper, chopped
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon red chili flakes
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup chopped fresh parsley


  1. To make the dough: Mix all of the ingredients together and knead to form a smooth ball. Place the dough in a bowl, cover with plastic, and let rest at room temperature for at least 8 hours. Note: Since there's no yeast in this bread, it's not going to change much in appearance, if at all.
  2. To make the filling: Pour the olive oil into a large skillet set over medium heat. Add the garlic, onion, and bell and jalapeño peppers and cook, stirring occasionally, until the onion is translucent, about 6 to 8 minutes. Add the cumin, coriander, fennel, salt, and chili flakes; stir.
  3. Add the tomatoes and simmer until the liquid reduces and the mixture thickens, stirring frequently. Remove from the heat, add the parsley, and taste and adjust the seasonings.
  4. Place a rack in the upper third of your oven and place a baking stone on the rack. Preheat the oven to 500°F.
  5. To assemble: Divide the dough into a dozen 2 1/4-ounce pieces, and roll lightly into balls. Flatten the balls with your hand, then use a rolling pin to roll each into a flat, thin disk about 5" in diameter.
  6. Lightly brush the edges of each disk with water. Place 2 tablespoons of the cooled filling on the lower halves. Fold the upper halves over and press the edges tightly to seal.
  7. When all of the dough circles are filled, bake the filled breads three or four at a time on the hot stone for 5 to 7 minutes, until the bottoms have dark spots on them. Flip them over and bake for another 3 to 5 minutes on the second side. Remove from the oven and repeat with the remaining breads until all are baked.
  8. Store unused breads in the refrigerator, covered, for up to 1 week.

Nutrition Information

  • Serving Size 1 filled bread
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 189
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 516mg
  • Total Carbohydrate 34g
  • Dietary Fiber 3g
  • Sugars 2g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.