This unleavened Berber pita bread is unbelievably easy to make and it tastes much better than it looks. I won't kid you, it's not great, but it's pretty good considering how easy and quick it is to make, and how few ingredients it calls for. It's supposed to be made with semolina but while I could find a vast array of flours at the store near me (banana flour, potato flour, pea flour, etc. etc.) I could not find semolina. Instead I used whole wheat flour, thus the dark color of the finished result. I am sure it would be better with semolina. You might be able to substitute regular flour as well but the comments on a similar recipe using all-purpose flour are not very positive.
I served the bread with Roasted Pepper Sauce
Algerian Bouzgene Berber Bread
Ingredients
- 1 lb semolina
- 3/4 tsp. salt
- 1 1/2 cups water
- 2 tbsp. olive oil
- olive oil for frying
Instructions
Preheat oven to 375F
Put semolina, salt and 2 tbsp. olive oil in a large bowl, stir. Gradually add the water, mixing and squeezing with your hands until the dough holds together without being sticky or dry. Using your hands, mold the dough into four balls.
Roll each ball into a flat, round piece, about 1/4 inch thick. Heat a skillet in high heat and add about 1 tbsp of olive oil. Fry each bread until dark spots appear on the surface, flip and repeat. Add more oil before frying each bread.
Serve with Roasted Pepper Sauce.
Adapted from ICCANA's recipe at allrecipes.com