Omani Mardhouf Date Bread
Thin date-paste flatbreads folded with ghee and cooked through on a skillet.
Preparation: 25 min · Cooking: 25 min · Total: 1 hr 25 min · 2 servings
Ingredients
- 245 g All-purpose wheat flour, for the dough
- 120 ml Warm water BEFORE adding date paste
- 0.5 tsp Salt
- 50 g Ghee, total measured allocation
- 5 g All-purpose wheat flour, reserved for dusting
- 30 ml Soft pitted date paste, added to the water
Instructions
Blend dates and separate flour
Blend or stir the soft date paste smooth with the measured 120 ml warm water. That is water before paste, not the final mixture volume. Reserve 5 g flour for dusting and mix the 245 g dough flour with salt.
Mix and knead
Mix the date water into the flour to form dough. Knead from a 6-minute first check until smooth and pliable. Do not taste raw dough or add extra unlisted flour or fat.
Rest and allocate ghee
Divide the base dough into 4 equal portions and rest covered for 15 minutes. Split the total 50 g ghee into 30 g for layers and 20 g for pan cooking. Each bread uses 7.5 g layering ghee and 5 g pan ghee.
Covered dough rest: 900 seconds
Fold two ghee layers
Roll one portion thin using only its share of dusting flour. Spread half its 7.5 g layering ghee, fold as an envelope and reroll. Repeat with the remaining half, then roll approximately 18–20 cm wide and a few millimetres thick.
Cook the first side
Heat a heavy stovetop-rated skillet on medium heat. Cook one bread using only its total 5 g pan-ghee allocation; check the first side from 3 minutes. Keep the bread thin so the layers can cook before the surface burns.
First side first check: 180 seconds
Turn and finish inner layers
Turn with a long-handled spatula and check the second side from 3 minutes. Use any remaining portion of that same 5 g pan ghee, never an extra teaspoon. Lower heat and continue if the inside is still wet or doughy.
Second side first check: 180 seconds
Check layers and serve plain
Check one bread has fully cooked inner layers, not just a golden exterior. Serve warm and plain; no unmeasured honey or extra butter is included. Half batch makes 2 breads and fourfold makes 16 of the same thickness.
Serve and store promptly
Refrigerate promptly in shallow containers at 4°C or colder for at most 2 days, or an earlier ingredient/package deadline. Do not wait for complete counter cooling. Assembly does not reset older component storage times.
Tips
- Base amounts make 2 catalogue shares, separate from piece yields. For 1 share halve every measured food, garnish and process-water allowance; for 8 shares multiply by 4. Do not multiply cooking time, temperature, bread thickness or pot depth: use suitable comparable vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml. Follow actual product cooking and allergen labels. Never taste raw flour, dough or batter; fully cook all centres.
Common mistakes
- Do not rely on a fixed timer or surface colour alone; use the stated doneness checks and measured allocations.
Substitutions
- Use the specified ingredient states and equipment; reconcile a different product before altering its liquid or cooking method.
Storage
Refrigerate promptly in shallow containers at 4°C or colder for at most 2 days, or an earlier ingredient/package deadline. Do not wait for complete counter cooling. Assembly does not reset older component storage times.
Reheating
Reheat leftovers only once to 74°C throughout, stirring where practical. Follow the earlier ingredient deadline; never reheat temperature-abused food to rescue it.
About this recipe
Thin date-paste flatbreads folded with ghee and cooked through on a skillet.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.