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Semolina from the latin word simila, meaning 'flour' and the Italian word semola, means bran. It is a milled flour of
durum wheat (Triticum durum) used mainly in pasta and couscous.
A milled flour of from the softer wheat/ bread wheat /(Triticum aestivum) in the United States is also known by the name farina.
In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, (durum) semolina is known as grits.
SEMOLINA (MOROCCAN) BREAD.
I found this recipe, in french, from a great and passionate cook, Douja and I use it here.
This recipe has a big quantity of yeast proportion to flour and the bread is fluffy, raised, very pleasant texture and it surprise you with some crunch from semolina flour.
Because of this big quantity of yeast, high oven temperature (425F), 15 minute total time is perfect for rolls, eaten right then and there with soups and dishes with very good sauces.
Later , is a good bread, but it is not compare with the rolls just got out of oven.
300g flour (2cups)
300g semolina/pasta flour/ (2 cups)
350ml water , room temp (1 + 1/2 cups)
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
50ml (1/4 cup+2 teaspoons) olive oil
One can use the bread machine, and in 2 hours have a smooth, white fluffy dough, OR following Douja recipe, mix all the ingredients in a bowl for few minutes, no knead dough.
Leave to rise, covered, at room temperature for about an hour, until the dough rises double.
Shape and bake for 15 min at 425F.
My NOTE: the best shape for this recipe are rolls, egg washed and covered with poppy seeds, white and black caraway, Mrs. Dash, sesame seeds…. there are many choice that you can use.
It is the same good if you shape the dough into a round shape (a boule) or long, thin, a french batard.
The best is to serve the same day you bake.