Tabouna Bread
Ingredients
- 400 gDurum wheat semolina (fine)
- 100 gWheat flour (sifted)
- 20 gFresh baker's yeast
- 300 mlMineral water (lukewarm)
- 2 tbspExtra virgin olive oil
- 2 tspGray sea salt
- 1 tbspSesame seed (for topping)
- 1 tbspNigella seeds
Method
A dense, honeycombed crumb protected by a seed-topped crust. The scent of leavened dough and hot olive oil seized by heat fills the room straight out of the oven.
- 1
In a bowl, dissolve the fresh baker's yeast in warm mineral water. Let it rest until a fine foam appears on the surface.
- 2
Mix the durum wheat semolina, wheat flour, and grey sea salt. Pour in the water-yeast mixture and olive oil. Knead vigorously until the dough is supple, smooth, and no longer sticks to the sides of the container.
- 3
Cover with a damp cloth. Let it double in volume in a warm place. The dough should be puffy and elastic to the touch.
- 4
Degas the dough. Divide into portions and form thick discs. Mark the center with your fingers, brush with a little water, and sprinkle with sesame and nigella seeds, pressing lightly.
- 5
Bake at 220°C on a hot tray. The bread should brown and the crust should become firm. The bread is cooked when it sounds hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- If you have a pizza stone, use it to mimic the heat of traditional clay oven walls.
- Do not overwork the dough after the first rise to preserve the crumb's honeycomb structure.
How long does this dish keep?
Wrap in a clean cloth. Keeps for 2 days. Can be reheated for a few minutes in the oven to regain crispness.
