Pain Tunisien - Tunisian Semolina Bread

This is a traditional bread from Tunisia – the clue was in the name – and it’s ideal for soaking up the juices of a tagine or any other rich stew.  It's also good served as part of a tapas, mezze etc. 

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The recipe below calls for a 50/50 mix of strong white flour and semolina flour.  However, you can go as high as 75% semolina flour and it will still work, it will just be a bit harder to knead and form.

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Method

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​Pour 100ml of the water into a bowl.  Add the dried yeast, mix and leave for 10 minutes.  In another bowl, add the flour and salt and combine well.  Make a well in the centre and then pour in your yeast mixture and olive oil.  Combine to form a stiff dough, adding remaining water as required.  Knead for 8-10 minutes, then place in an oiled bowl and cover.

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Leave to rise for an hour and a half then gently knock it back and divide into two pieces.  Form each of these into a flat disk, about 2.5cm thick and place each on an oiled baking sheet.  Cover and leave to rise again, for another 45 minutes.

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Brush the egg glaze onto the top of each loaf and then sprinkle with sesame seeds to taste. Place in a pre-heated over at 200C for 30 minutes.  When done the loaves will be golden brown and sound hollow when tapped.

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