Traditional Semolina Bread Recipe for the New Generation

Ingredients:

• 3 cups of fine semolina
• 2 tablespoons of active dry yeast
• 1 tablespoon of sugar
• 2 tablespoons of oil
• Salt (to taste)
• Warm water (as needed)

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the semolina, yeast, sugar, and oil.
• Add salt to one side of the bowl and mix thoroughly.
• Gradually add warm water, mixing continuously, until the dough reaches the consistency of traditional flatbread dough.
• Cover the dough and let it rest for 10 minutes.

2. Knead and Shape:

• Knead the dough for about 5 minutes.
• Gradually add more warm water, kneading until the dough becomes smooth and elastic. You should hear the dough making a slight popping sound as air bubbles form.
• Unlike the dough for puff pastry, this dough should remain in one cohesive mass.
• Lightly oil your hands, divide the dough, and shape it into flat rounds. Place them on a clean cloth to rise.

3. Cook the Bread:

• Heat a traditional tagine or a heavy skillet over medium heat.
• Carefully place the dough rounds onto the hot surface using a piece of cloth to handle them.
• Cook on one side until it starts to hold its shape, then flip.
• Continue cooking, turning occasionally, until the bread is golden brown on the edges and cooked through. Ensure the heat is moderate to allow the bread to cook evenly inside.

Enjoy your homemade semolina bread!

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