Bouzgene Barber Bread RecipeOrigin: Algeria Period: traditional |
Ingredients:This is a classic Algerian Berber take on the Arabic pita bread.
450g semolina flour 
Bouzgene Barber Bread Preparation:Method:Combine the flour, salt and 2 tbsp olive oil in a large bowl and stir to combine. Gradually add the water, using your hands to squeeze he mixture and combine and continue adding more water until the mixture holds together as a dough which is neither tacky nor dry. Knead in the bowl for a few minutes then divide into four-equally sized pieces. Shape the dough pieces into balls, knead for a few minutes then turn out onto a lightly-floured kitchen surface and roll out to about 5mm thick. Heat a non-stick pan until very hot, add 1 tbsp olive oil then add the bread and fry until dark spots appear on the surface of the bread. Turn over at this point and repeat the cooking. Serve warm. This makes an excellent accompaniment to Algerian stews and salads such as Algerian Roast Pepper Sauce. |
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