Algerian homestyle bread is easy to make
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Bread in Algeria is a key component of the Algerian diet. There is even many ancient proverbs about bread:
“manage with bread and butter until God sends honey”
Today, I will share with you all a homestyle Algerian flat-ish bread called "Khoubz tadjine" which is baked on the stovetop on a tadjine or skillet. It is thick yet flat, chewy and super soft bread made from half wheat flour and semolina. Traditionally, this bread is made by working the dough for an extremely tiring and long amount of time then baking on a flat Earthen tadjine. But in modern times, using a kitchen mixer and a cast iron pan ... even a heavy bottom fry pan will do. Or even optionally it is even easier to just bake in the oven.
- Algerian stovetop bread
makes 2 loaves
- 250g/ 1 cup flour
- 350g/ 1 ½ cup semolina flour
- 1 tablespoon oil (I used olive oil)
- 1 tablespoon sugar or honey
- 1 teaspoon Nigella seeds
- 1 teaspoon anis seeds (optional)
- 1 ½ tablespoon dry yeast
- 1 teaspoon salt
- splash of maz'har (orange blossom water)
- + ou – 350 mL/ 1 ½ warm water
- medium or large grained semolina for coating the bread
1. Desolve the yeast in a half cup of the water + the sugar or honey.
2. Sift the flour and then mix with the semolina in a large bowl. Form a well in the bowl.
3. Add the wet ingredients to the well.
4. Add the water to form a soft and sticky dough.
5. Knead the dough on the work surface until become very malliable.
6. Cover with a kitchen towel and let stand 30 minutes
7. Knead again and cut the dough into 2 balls.
8. Flattened the balls into disks.
9. Coat with the semolina. And allow to rise again, covered for 30 minutes.
10. Put in a preheated oven at 200 ° C and bake 20 to 30 minutes.
๑۞๑ Or optionally, as I did bake on tadjine, any other heavy bottomed fry pan or cast iron skillet on the stovetop.