Moroccan Semolina Bread Recipe - Khobz dyal Smida
"Semolina is called smida (pronounced "smeeda") in Moroccan Arabic. Although semolina is famously used to make pasta or couscous, it also makes a very flavorful, chewy bread. Moroccan Semolina bread – or khobz dyal smida – is easy to prepare. Like Moroccan White Bread, it's perfect for sandwiches, breakfast, tea time or serving with tagines. I like to use half semolina to half white flour, but adjust this ratio to your own preference. The more semolina you use, the more yellow in color and chewy in texture the bread will be. Delicious! Read More About Moroccan Bread (Khobz)..."
INGREDIENTS
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2 cups fine semolina flour
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2 cups white flour
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2 teaspoons salt
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2 teaspoons sugar
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1 tablespoon yeast
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2 to 3 tablespoons vegetable oil
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1 1/2 to 2 cups warm water
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additional flour for kneading
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fine or coarse semolina for dusting the loaves
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