Semolina Bread, Pain à la semoule

Ingredients

250g Extra Soft Semolina
25g Extra Flour
1 tablespoon of yeast
1 tablespoon of sugar
3 tablespoons of olive oil
250 ml to 300ml warm water
Salt

Preparation:

  1. In a bowl, put 100ml of warm water and dissolve the yeast with sugar. Let stand it swells for about 10 minutes. If you use instant dry yeast skip this step
  2. In a large bowl of the bowl of the kneader, put the flour, the semolina, the salt then mix all and dig a hole in the center
  3. Pour the dissolved yeast and add the olive oil while mixing, pour the remained warm water little by little until obtaining an homogeneous dough
  4. Knead the dough for 10 to 15 minutes until you get a soft and smooth dough
  5. Cover the dough and let it rise for 1 hour
  6. When the dough is raised and doubled in size, crush it well with your fists repeatedly to let out the air from it
    7.Form 4 dough balls and spread them out in a round shape or as wanted
  7. Oil your hands by forming the bread balls then coat them with semolina
  8. Place the bread in the floured oven dish, flatten them with the palm of your hand and then make a shallow hole in the surface
  9. Cover and let rise once again for 30 to 40 minutes
  10. Put the rolls in a preheated oven at 200° for 30 to 40 minutes to obtain a golden brown crust