This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.
Course Bread
Cuisine Algeria
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12
Calories 313kcal
Author International Cuisine
Ingredients
2lbs.semolinamedium ground
1 ½teaspoonssalt
2cupswatermay need more or less depending
4tablespoonsolive oil
Plus more olive oil for frying.
Instructions
Place the semolina in a large bowl,
Stir in the salt and 4 tablespoons of olive oil
Gradually add the water while mixing, use your hand for this, squeezing with you hand until the dough holds together without being dry but not too sticky. It should mold easily in your hand.
Divide the dough into six pieces and form into balls
Place each ball onto a floured surface and roll out to be no thicker than ¼ inch.
In a griddle pan, heat approximately one tablespoon of olive oil and fry the bread until crispy flipping once brown spots appear on the bottom.
Remove from skillet and place on a paper towel to drain off any excess oil.