Semolina Bread RecipeOrigin: Morocco Period: Traditional |
Ingredients:
500g fine semolina 
Semolina Bread Preparation:Method:Reserve 2 tbsp of the semolina and sift the remainder into a large bowl. Using your hands, add the yeast and salt and mix thoroughly to combine. Form a well in the centre then tip-in 200ml of the water. Bring the mixture together with your hands until it forms a dough then turn this out onto a work surface and knead vigourously. As the dough becomes smooth sprinkle some water over the surface and continue to knead. Repeat this process over and over until all the water has been used up (this will take about 15 minutes). Divide the dough into two, roll into balls then flatten these into rounds about 20cm in diameter. Prick evenly all over with a fork then transfer to a non-stick baking tray that's been sprinkled with the reserved semolina. Cover with a tea towel and set aside in a warm spot to prove for at least 90 minutes (the dough should be well risen by this time). Place in an oven pre-heated to 200°C and bake for 15 minutes. As with all breads, the loaves are ready when nicely browned and when they sound hollow when taped on their base. Note as with all non-wheat or non-barley flours this semolina flour bread will have slightly-different properties to ordinary bread. |
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