There are many North African semolina breads. I love this crusty, crumbly one with a rich aniseed flavor.
Recipe information
Yield
makes 2 9-inch loaves
Ingredients
Preparation
Step 1
Dissolve the yeast in 3/4 cup of the warm water and add a pinch of sugar. Leave for 10 minutes, until it froths.
Step 2
In a large bowl, mix the semolina and flour, add the oil and salt, and mix well. Beat the whole eggs lightly with the aniseed and sesame, and blend into the flour mixture. Add the yeast mixture and work it in well with your hand. Then add the remaining water, working it in gradually, adding just enough to have a ball of dough that holds together. (You may need to add more water, but the dough must not be too wet.)
Step 3
Knead the dough vigorously in the bowl or on a board for 10 minutes, until smooth and elastic. Pour a little oil in the bottom of the bowl and roll the dough in it to grease it all over. Cover the bowl with plastic wrap, and leave in a warm place for 2 hours, until doubled in bulk.
Step 4
Punch the dough down and divide in 2. Knead each piece for a minute and roll into a ball. Flatten each ball into a round about 9 inches in diameter and 3/4 inch thick, and place on baking sheets that have been oiled and lightly dusted with cornmeal or semolina. Brush the tops with egg yolk mixed with 1 tablespoon water. Leave uncovered at room temperature for 30–45 minutes to rise again.
Step 5
Bake in a preheated 400°F oven for 30 minutes, until it is brown and sounds hollow when you tap the bottom.
Variation
Step 6
An Algerian version adds the zest of 1 orange or 2 teaspoons dried ground orange zest.
