No-Knead Algerian Style Flatbread | Khoubz el Tadjine bla 3adjin, Pain Sans Pétrissage

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is cost-effective.

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly alternative.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

In a large mixing bowl, add salt.

Add semolina flour and bread flour (or all-purpose flour if bread flour is unavailable).

Add dry yeast and hot water (cool enough to touch).

Mix the dough with a spatula until all flour is incorporated and no dry flour remains.

If the dough looks dry, add a few tablespoons of water, one tablespoon at a time, until it is a very wet dough.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rise for 1 hour at room temperature.

After rising, cut the dough in half and form each portion into a ball.

On a floured surface, shape the dough using a rolling pin or flatten with your hands until round with bubbles forming.

Transfer the dough to parchment paper for easy movement.

Allow the dough to rise for about 5 minutes before baking.

Bake the dough on each side at low temperature, flipping in between, and keep moving it to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens