Omani Maldouf – Date Flatbread

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Last Updated on January 11, 2020 by Chef Mireille

Omani Maldouf – Date Flatbread is filled with buttery and flaky layers. A perfect accompaniment to any meal.

Omani Maldouf - Date Flatbread

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?

Flatbread Recipes

IN THE MAKING – HOW TO MAKE MALDOUF – DATE FLATBREAD

iPiccy-collage 1
iPiccy-collage 2
Date Bread LR 2

Perfect with Omani Okra Stew with Goat

Goat Stew LR 3

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 people
Calories: 175kcal

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 175kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 266mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 26IU | Calcium: 10mg | Iron: 1mg
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Gloria

    I have never heard of DATE flatbread…only savoury flatbread. This sounds interesting…a sweet flatbread.
    I may have to experiment in the kitchen and give this recipe a try.

  2. Karyl Henry

    There’s nothing like warm flatbread! I’ve never heard of one that has dates in it, but I’d love to give it a try. Looks delicious

  3. Catherine Brown

    These sound fantastic! I don’t think I’ve ever heard of this type of flatbread. The dates in the mix has got to be fantastic! Great photos on how to do the folding & rolling. Looking forward to trying these!

  4. Stine Mari

    I come from a very small family, and can’t even imagine having that large a family! Anyway, I absolutely love the idea of this flatbread, buttery flaky layers are my favorite! Go Oman!

  5. Linda

    25 kids? Oh my….I can’t believe how fun it is to be in that house! And this omani sounds delicious because I’m a big fan of date and halloumi. Definitely a must-try recipe!

  6. Kari Heron

    I lived in Dubai for several years and I have never come across this one. Even had a short trip to Oman. But I am so thrilled to discover it here because I am having so many ideas and constantly crave Middle Eastern dishes. Thanks so much for sharing this gem of a recipe! And okra stew is the BOMB!

  7. Stephanie Simmons

    I would never have thought to put dates in a flatbread but this is so delicious! Appreciate the step by step photos as well 🙂

  8. Aida

    5 stars
    I love this bread especially on weekends. It goes with almost everything. However, I tried to find nutrition information but couldn’t find any. I need to know calories per piece to manage my intake as part of my diet. Could you please assist.

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