Semolina Bread

Posted

July 19, 2014


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Khobz Mzaweq or Decorated Semolina Bread with Sesame & Nigella seeds….an extremely flavorful, robust chewy bread. You can serve it as a starter with some flavored Middle-eastern Herb-oil or Hummus. Use as an accompaniment with a Turkish warm vegetable salad, or a Moroccan Chick-pea Stew. It’s hearty texture also makes it an ideal bread to serve with Chicken or Meat Tagines. Any which way….it is an impressive addition to your middle eastern table!
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Ingredients
2 1/2 cups white flour
1 1/2 cups fine semolina
1 tablespoon sugar
2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons nigella seeds
1 tablespoon yeast
2 tablespoons vegetable oil
1 egg
1 1/2 cup (approx.) warm water
1 egg yolk, lightly beaten for brushing
a tsp each of sesame seeds and nigella seeds for decorating
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Method:
In a bowl, mix together the dry ingredients.
Mix the wet ingredients…egg, yeast, oil and a little water. to dissolve the yeast.
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Make a large well in the center of the flour mixture and add the yeast mix. Now slowly pour the remaining water into the bowl and bring the flour together to form a rough dough.
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Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 8-10 minutes, or until the dough is very smooth and elastic.
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Prepare a baking sheet by oiling and then dusting the pan with a little semolina flour.Shape the dough into a smooth, circular mound and place onto the prepared pan.
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Cover with plastic wrap and allow to rest till it more than doubles in volume.
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After the dough has rested, punch the dough to flatten, knead again and form into a tight ball. Press the ball of dough with your palm to form into a flat thick disc.
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Cover with plastic wrap and leave to rise till it rises & puffs up again. Preheat an oven to 435°F (225°C).
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Sprinkle sesame seeds and nigella seeds over the surface of the bread.
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Lightly score the top of the bread with a very sharp knife to make a diamond shaped design.
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Brush the top with the egg yolk.
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Bake the bread for 25 minutes, or until it is richly colored and sounds hollow when tapped.
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Transfer the bread to an oven rack to cool.
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2 comments on “Semolina Bread

  1. July 19, 2014 Nidhi

    Looks tempting. But what can be used as a substitute of an egg?

    Reply
    • July 23, 2014 ruchiairen

      You could try adding a little buttermilk instead

      Reply

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