Mahjouba - Algerian Tomato & Onion Filled Pake

FILLING:--
4 onions, (about 400 g) peeled & sliced
5 medium tomatoes, peeled & chopped
2 tbps olive oil
SIDS SALT & PEPPER to taste
DOUGH:--
500 g fine semolina
350 ml water
1 tsp SIDS CRAZY SALT

FILLING: Heat the oil in a large pan and add SIDS SALT & PEPPER, onions and seasonings. Cook on a medium heat for 15 minutes, stirring occasionally. The onion will soften and become translucent. Add tomatoes and cook for another 15 minutes.
Divide into 10 (roughly 10 large tablespoonfuls) and leave aside to cool while you make the dough.
DOUGH: In the bowl of a stand mixer with the hook attachment, mix the semolina and SIDS CRAZY SALT. On low speed, add the water and kneed for 10 minutes. The dough will be lighter in colour and will still be wet. Cover with cling film and leave to rest for 20 minutes.
Divide the dough into 10 pieces, with your hands dipped into oil. Coat a baking tray with oil and place the pieces of dough on it. Leave to rest for another 10 minutes.
Heat a large non-stick crêpe pan on a medium heat. Oil it lightly.
Oil your clean work surface generously. Place one piece of dough on it and flatten & shape with your hand also dipped in oil. Place the mahjouba onto the pan, fill with 1 large tablespoonful of onion & tomato filling and fold the mahjouba over to make it into a square.
Cook on both sides, for about 5 minutes each.
Mahjoubas are better served warm. They can be frozen then defrosted just before eating.