This is one of my favorites. It’s pretty easy to make, although might be time consuming for some. For the dough you will need:
1) 2 cups of flour
2) 1/4 tsp of salt
3) 1 tablespoon of oil [I used sunflower oil]
4) water as kneaded to make a soft and smooth dough
Add the salt to the dough and mix well. Then add the oil and mix in as well. Then gradually add water and knead and unit it is transformed into a smooth and soft dough. Soft means that when you poke it it does not bounce back. Cover the dough and let rest for 30 minutes.
When the dough has rested for 30 minutes, divide it into small balls. This amount should be enough for 12 small balls.
Using a rolling pin, open up the balls into small circles. Try to roll them out into approximately the same size. Place them on a well floured surface. Plan on stacking four on top of each other. Now before you stack them on top of each other, take one of circles and add one tsp of oil onto it. Smear it with a spoon. Then sprinkle a little dough. Then place another circle of dough on top of it. Continue until you have four. DO NOT OIL AND SPRINKLE FLOUR ON THE LAST ONE. Continue with the rest. MAKE SURE YOU COVER THOSE YOU HAVE COMPLETED SO THEY DON’T DRY OUT.Place a flat pan on high heat. The pan has to be very hot.
![IMG_3165[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31651.jpg)
Now it is time to roll them out. Before you do so press with your fingers around the edges so that they all line up evenly or else you will end up have ones that are shorter than the others. Like this:
Then roll it out pretty thin:
![IMG_3167[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31671.jpg)
Once you have it all rolled out beautifully, place it carefully on the hot pan. It will start puffing up in a few seconds. Flip on the other side and watch it puff up some more.
![IMG_3168[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31681.jpg)
The layers will start coming apart. That’s when it is ready. Pull the layers apart with your hands. BE CAREFUL IT IS HOT. Continue until you are done with all the dough you have prepared.
![IMG_3170[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31701.jpg)
The layers will be nice and thin like this:
![IMG_3172[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31721.jpg)
Now for the egg mixture to put in between the thin layers that you just made with the dough. You will need:
1) 2-3 eggs
2) 4 green onions, finely chopped
3) a handful of cilantro finely chopped
4) green chilly pepper finely chopped –to taste. This will make it a little spicy.
5) salt to taste
![IMG_3175[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31751.jpg)
Mix all these ingredients well together:
![IMG_3176[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31761.jpg)
Now oil the pan with about a tsp of oil, then take one of the layers of the prepared dough and place it on top. Then oil the layer and spread some of the egg mixture on top:
![IMG_3177[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31771.jpg)
Place a second layer on top:
![IMG_3178[1]](https://yemeniyah.files.wordpress.com/2013/03/img_31781.jpg)
Cook on both sides until well browned. [If you would like to use more eggs in between you may, but just make sure it is cooked well. Leave it a little longer that is. If you would like to make sure the egg is cooked, you can pierce the dough with a fork and if egg does not ooze out then it is cooked]. Serve hot with Yemeni tea. Enjoy!
![IMG_3181[1]](https://yemeniyah.files.wordpress.com/2013/03/img_318111.jpg)
A Yemeniyah's Recipes 
Dear Dr. Lamya,
thank you for the great recipe. Just a quick question:
Do you mean we should leave some dough aside to sprinkle in between the layers or could we use alternatively some flour to prevent the layers from sticking together?
Barak Allah fifki!
Samira
Samira–
We don’t leave any dough–we use it all up to make the layers. Put flour between the layers. Does that make sense?
Lamya
Dear Dr. Lamya,
yes now it makes perfect sense. But please reread your description I believe you have a little typo there and it says dough at one point which confused me when reading it at first. Barak Allah fiki for the clarification, I’ll try it this coming weekend in sha Allah.
Yes I did realize that your comment was the result of a typo , so i went back and corrected it. Jazaki Allah Khayr Sr. Samira.
Let me know how it turna out.
Lamya
It turned out great, thank you so much for your delicious and easy-to-follow recipes. My kids took the leftovers to school today to show their (German) friends :) and my little 3-year-old made the egg mixture on her own. A very simple and family friendly meal indeed! Jazaki Allah kheir!
In Bangladesh we make this exact same thing we call it moghlai parata
okay so my dough keeps coming out too sticky how do I get it soft! HELP what do I do?!
Shaima,
Are you adding too much water when you knead the dough? If so, then don’t add too much. If you end up adding too much then keep on kneading until you reach the right consistency. It will take A LOT of kneading for sure, and it’ll be hard work. So make sure you don’t add too much water and neither too little.
Does that make sense?
Lamya
ASA Hello Lamya R you Familiar with this portion from Yemen
that good people wrote to me “Manti” mixture of spicy meat dumpling
i know the source from Turkey
Came to Yemen around 16-17 century (Mehmet II)
II finally towards the end of writing the book on Yemeni food Ainshallh
To my delight and I thank you very much for your help
Moosa
mashalla it tasted amazing reminded me of my time in yemen thank you so much
Glad to hear it. Thanks for coming back and sharing your cooking experience :)
Lamya
ASA shukran! How do you called it in Yemen Is there slang term for and they also in Sana’a ate the Monti dish? Moosa
Moosa,
Do you mean Mandi?
ASA Y’auchti Is it called الشيشبرك
Moosa
Moosa that is not a Yemeni dish, it is a Syrian one i believe. Here’s a recipe online for it. We don’t make this in Yemen. Here is the link: http://forum.sedty.com/t386223.html
Lamya
Shukran! i know it is Syrian! I am looking for theYemeni recipe and how called in Yemen.
the Turkish I have which I think is closer to Yemeni Monti.
some time as you know the eclectic food Changes the original shape and go’s out yummy and interesting
anyway Thank you very much for the help
Moosa
Moosa, we don’t have a Yemeni version of this dish. I have never seen it in Yemen. Maybe other sisters from other areas of Yemen can may be help you with this.
You’re very welcome.
Lamya
Shukran Y’achty! I heard around oman and Hadramout border do you familiar ?
Moosa
Afwan Akhy. Oman and Hadramout make Mutabaqiah but i am not sure about the Mantu or Manti, or Shishbarak. Next time i am in Yemen I will ask Insha Allah.
Lamya
Shukran Alf Shukran!
Moosa
We use the Lebanese shraq bread they sell and it works perfectly!
Maa Sha Allah Amani. Is it very thin?
Lamya
It’s paper thin! It comes in a large circle. So I take it and trim off the edges because they are thicker(I end up frying them and snack on them like chips). Then I take another one and cut up into smaller squares so I can place a square in the middle of each round circle. I do this because this is where I pour the egg mixture and since the bread is so thin it will break through. Its perfect and crispy every time. It looks like this:
http://www.google.com/imgres?imgurl=http://3.bp.blogspot.com/-3OZYZL_5zz4/Tkdv0CwjeOI/AAAAAAAABsg/dQFrh6UqC2c/s1600/DSC_1497.JPG&imgrefurl=http://www.dimasharif.com/2011/08/jordanian-mansaf-more-than-just-food-it.html&h=906&w=1600&sz=174&tbnid=qvL3cRMA4vmteM:&tbnh=68&tbnw=120&zoom=1&usg=__ayNcIoPkHUPYPumLSO2VvQLsxV8=&docid=dmpaBhFSR-J73M&sa=X&ei=vb6jUcb0KoO-yQGu9oH4Bw&ved=0CEkQ9QEwBA&dur=319
Looks Maa Sha Allah paper thin as you said Amani. I have seen this bread at a Middle Eastern Store. I should make sure and get some for Ramadan so that i can make this often insha Allah. Thank you for the suggestion.
Lamya
السلام عليكم ورحمة الله وبركاته
Is the egg mixture put between each layer, and should I pile them all on top of each other?
Wa Alaikum Assalaam Wa Rahmatullahi Wa Barakatuhu–
Just in the middle of two layers. Each one consists of two layers only.
Hope that makes sense.
Lamya
So why are four balls rolled out together at the beginning?are they all put in the pan together? Sorry I don’t get it yet
It’s simple Umm Ukkasahah it’s a quicker way to may 2 servings of this, each one having two layers. You can make two at a time if you like, but we make 4 at a time and sometimes even 6 and 8. You will also realize that the inner layers are thinner than the outer layers that are directly in contact with the heat. I like the thinner layers, and my husband likes the outer layers.
Hope that makes sense now.
Lamya
Ok, so do you mean this recipe makes 6 servings altogether?
Yes, 6 servings sounds right.
Lamya
بارك الله فيكم I’m going to try it tomorrow Inshaa’Allaah
Insha Allah. وباراك الله فيك
Let me know hot it turns out.
Lamya
I remember this can also be made with bananas. Would that just be the eggs with chopped banana?
No Julie. Where i come from this is made with eggs, ground beef sometimes and occasionally with mashed and seasoned potatoes.
The one with the banana is made different. We make that as well. We make the bread thicker and then we break into pieces–sometimes even run it through a mincer. We mash the potatoes and mix with the bread and then cook it a little, add sugar if it is not sweet , and then some ghee. I don’t like this dish–which is called Fatet Mooz–but my husband loves it. When i make it for him I’ll post it.
Lamya
Thanks. The restaurant that was near my house in Sana’a called it Mutabaqiah bil Mouz and my friend who visited me there loved it. I’ve been trying to find a way to make it for her and for my husband. I’ll give it a try!
ASA
Do you have an idea of dishes made of coconut that growing in hadramaut
Moosa
can’t wait to try, what kind of flour do you use? all purpose, bread?? thanks!!
Sam,
I use regular flour, usually organic. I never use self rising or bleached. So, just regular organic all purpose flour. But all purpose flour that isn’t organic will also work.
Lamya
yay, thanks!
What kind of flour is used?? :)
Sam,
I use regular flour, usually organic. I never use self rising or bleached. So, just regular organic all purpose flour. But all purpose flour that isn’t organic will also work.
Lamya
[…] you want to make your own wrappers here is the recipe: https://yemeniyah.com/2013/03/11/mutabaq-yemeni/ You will do the same cut each later into long wide strips, the same as above once you have pulled […]
Jazakillah kheyr for the wonderful easier recipe for mutabbaq.. Much easier then a previous version where a varied rolling out and the folding after adding the mixture made it much harder.
I made it today using your version and burnt my thumb in the process.. Never realized there was hot steam waiting to be let out as I peeled off the layers :)
Mrs MAS
Wa Iyakum. Sorry about burning your thumb. It’s happened to me many many times :)
Lamya
I’ve always wanted to know how this was done. When my family lived in Yemen many years ago, we’d go to Tahrir Square and there was a place that sold Mutabaqiah. I never knew what it was called but I knew what went inside it. I’m happy to stumble upon your recipe so that I can make my own very soon.
[…] for the first Sahoor of the blessed month. They knead dough for Yemeni breads—Khobz Mulawah and Mutabaqiah— to Ramadan Anasheed on from years foregone, and the distant Qur’an recitation from the various […]