Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 tablespoon olive oil
- 1 to 1 1/4 cups warm water
Instructions
- In a large bowl, mix all-purpose flour, semolina, salt, and sugar.
- Add instant yeast and stir to combine.
- Pour in olive oil and gradually add warm water, mixing until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a bowl, cover, and let rise for about 1 hour until doubled in size.
- Punch down the dough and divide into small balls.
- Flatten each ball into a disc about 1/4 inch thick.
- Let discs rest for 15–20 minutes.
- Heat a skillet over medium heat and cook each disc for 2–3 minutes per side until puffed and golden.
- Remove and keep covered with a cloth. Serve warm or cool before storing.
Notes
- Do not add too much flour during kneading to keep bread soft.
- Ensure pan is properly heated for the bread to puff.
- Use part whole wheat flour for a healthier option.
- Add milk instead of some water for a softer texture.
- Freeze cooked bread for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Nutrition
- Serving Size: 1 bread
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
