khobz dyal smida (Moroccan semolina bread)
recipe under the cut!
- 2 cups all-purpose flour (or substitute semolina flour)
- 2 cups semolina flour (or substitute all-purpose flour to make Moroccan white bread)
- 1 heaping tbsp active dry yeast
- 1 ½ tsp salt
- 1 tsp sugar
- about 1 ½ cups warm water
1. add dry ingredients to a large bowl. make a well in the flour and add in just enough warm water to make a smooth, non-sticky dough. you may need more or less than 1 ½ cup.
3. once the dough comes together, knead it for about 10 minutes on a clean surface until it is very smooth and elastic.
4. split the dough into four even sections and knead each one for an additional couple of minutes, until it springs back when pressed with a finger.
5. cover the dough balls with a clean kitchen towel and allow them to rest for about 10 minutes.
6. coat a surface with semolina flour and shape each dough ball into a flat circle about ¼ inch in thickness, making sure to cover both sides of the disc with semolina flour. add more semolina flour to your surface after you shape each circle.
7. cover the shaped dough with a towel and place it in a warm place to rise for about 1-2 hours, or until it springs back when pressed with a finger.
8. poke the dough with a fork 3-4 times and bake at 400F for about 20 minutes, flipping once if necessary. the bread should be golden brown in colour and sound hollow when tapped.
the bread can be cut into halves and served with meals and snacks throughout the day!