How to make Semolina Bread (Moroccan Bread)

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine can be a cost-effective alternative.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

Mix 200 grams of all-purpose flour, 200 grams of semolina, 15 grams of sugar, 7 grams of salt, 8 grams of dry yeast, and 8 grams of baking powder in a bowl.

Slowly add 240 milliliters of water while mixing at low speed.

Increase the speed to medium and mix for 10 minutes until the dough is smooth.

Dust the kitchen surface with semolina, stretch and fold the dough to form a smooth ball.

Place the dough in a bowl with vegetable oil, cover with plastic wrap, and leave in a turned-off oven with lights on for about 1.5 hours until doubled in size.

Once doubled, drop the dough onto the kitchen surface, shape it, and divide it into three equal pieces.

Cover the pieces and let them rest for 15 minutes.

Flatten each piece with your hand and use a rolling pin to stretch it into a disc about 1 centimeter thick.

Place the discs on a greased oven tray and score a cross in the middle of each with a razor.

Cover again and let them sit in a turned-off oven with lights on for another hour.

Before baking, spray the dough with water and preheat the oven to 180°C (350°F).

Bake for 18 minutes, spraying the inside of the oven with water during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens