Khobz Tabouna

Method

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1. Mix the semolina, flour, yeast, salt and sugar. Add the oil and water and stir to a rough dough.

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2. Leave it to sit, uncovered and unkneaded, for 20 minutes so the semolina hydrates.

   Mark done Start 20 min timer

3. Now knead 10 minutes. It will have transformed from gritty to smooth and elastic.

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4. Cover and prove 75 minutes, until well risen.

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5. Put a heavy tray or baking stone in the oven and heat to 240°C / 465°F for 25 minutes.

   Mark done Start 25 min timer

6. Shape the dough into two flat rounds about 2 cm thick. Brush with oil and press the sesame and nigella seeds firmly into the tops.

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7. Bake on the hot tray 15 minutes, until risen, golden and hollow-sounding underneath. Cool under a cloth to keep the crust soft.

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Chef’s Tips

• Let the semolina hydrate for 20 minutes before kneading.
• Press the seeds in hard or they fall off.
• Cool under a cloth for a soft crust, on a rack for a crisp one.

Pairing Suggestions

• Any stew in this volume
• Harissa and oil
• Omek houria

Storage & Reheating

Two days wrapped. It stales fast, like all semolina bread. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.