Moroccan Semolina Bread - Khobz dyal Smida
A versatile Moroccan semolina bread, known as khobz dyal smida, is an easy-to-make staple perfect for various meals or with tagines.
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Instructions
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Preheat the oven to 435 F (225 C) and prepare two baking sheets by oiling or dusting with coarse semolina.
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In a large bowl, combine fine semolina, all-purpose flour, salt, and sugar; create a well and add the yeast.
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Add oil and 1 1/2 cups warm water to the well, dissolve the yeast, then mix everything to incorporate the water into the flour.
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Knead the dough on a floured surface for 5 to 10 minutes until smooth and elastic, adjusting with small amounts of flour or water as needed.
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Divide the dough in half, shape each portion into a smooth circular mound, and roll in coarse semolina, gently pressing the grains into the surface.
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Place the dough on the prepared pans, cover, and let rest for 10 minutes; then flatten the dough into large, 1/4-inch thick rounds.
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Cover the loaves again and let rise for about one hour until springy when lightly pressed; then poke several steam vents with a fork.
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Bake for approximately 20 minutes, rotating the pans halfway through, until the loaves are nicely colored and sound hollow when tapped.
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Transfer the bread to a rack or towel-lined basket to cool, freezing any leftovers.