4 Serves
71 Mins
In a large mixing bowl, combine the semolina flour, yeast, and a pinch of salt. Gradually add warm water to form a soft, pliable dough.
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TunisianVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
144 µg / 400 µgCalcium
11 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
129 mg / 4,700 mgSodium
148 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Knead the dough thoroughly on a clean surface until smooth and elastic, then cover and let it proof in a warm place until doubled in size.
Divide the dough into rounds and flatten them into discs. Heat a heavy-bottomed skillet or tawa over medium heat with a light coating of oil.
Cook the bread on the hot skillet for several minutes on each side until golden brown and cooked through, then season lightly with salt and pepper to taste before serving.
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Tunisian15
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