Algerian Soufflé Bread 🌾

Name: Algerian Soufflé Bread 🌾
Total time: 900 s
Yield: 2 pieces
Ingredients: 300 g fine semolina; 200 g all-purpose flour; 1 tablespoon active dry yeast; 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon vinegar; 1 tablespoon seeds (anise/nigella); 5 tablespoons olive oil or neutral oil; 1 1/2 cups warm water (about 350 ml); For shaping:; 1 cup semolina

Un amour de cuisine @unamourdecuisine

Algérie

Algerian Soufflé Bread 🌾

Un amour de cuisine @unamourdecuisine

Saved

Ingredients

15 min (+/-)

2 pieces

300 gfine semolina
200 gall-purpose flour
1 tablespoonactive dry yeast
1 teaspoonsalt
1 tablespoonsugar
1 tablespoonvinegar
1 tablespoonseeds (anise/nigella)
5 tablespoonsolive oil or neutral oil
1 1/2 cupswarm water (about 350 ml)
For shaping:
1 cupsemolina

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Steps

15 min (+/-)

1

Mix the sugar and active dry yeast in the warm water, cover, and let the yeast activate.
2

Pour the fine semolina and all-purpose flour into a large bowl or the bowl of a stand mixer, add the seeds, and mix.
3

Combine with the first mixture to form a stiff dough.
4

Knead for 5 minutes, then gradually incorporate the rest of the mixture while kneading until the dough becomes soft, smooth, and sticky.
5

Shape into a ball, then brush with oil, cover with plastic wrap or a towel, and let the dough rise until it doubles in size.
6

Place the semolina in a bowl.
7

Divide the dough into two, shape into two balls, then roll in the semolina and flatten with your hands to a thickness of 1 cm (about 1/2 inch).
8

Place on towels sprinkled with semolina, cover, and let rise.
9

Bake at 480°F (250°C) for about 15 minutes (+/-).
10

This homemade bread pairs very well with traditional dishes.
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