Algerian Kabyle Semolina Flatbread

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A rustic round flatbread from the Kabylie highlands of Algeria, made with fine semolina and cooked on a hot dry griddle until lightly puffed and golden speckled. The bread has a tender, slightly sandy crumb and is traditionally served warm with olive oil, soft cheeses, or alongside hearty stews and tagines.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 5 gFat
• 0.7 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 1 gSugar
• 8 gProtein
• 295 mgSodium
• 90 mgPotassium
• 25 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 3 cups fine semolina
• 1 cup all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon fine sea salt
• 1/2 teaspoon granulated sugar
• 1 1/4 cups warm water (about 105°F)
• 2 tablespoons olive oil

For cooking and finishing

• 1 tablespoon olive oil for brushing
• 1 teaspoon nigella seeds (optional)
• All-purpose flour for dusting
• 1/2 teaspoon flaky sea salt for sprinkling

Directions

1. In a large mixing bowl, whisk together the semolina, all-purpose flour, yeast, salt, and sugar until evenly combined.
2. Pour in the warm water and olive oil, then mix with a wooden spoon until a shaggy dough forms.
3. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth, soft, and elastic.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for about 1 hour until nearly doubled in size.
5. Punch down the dough and divide it into 8 equal pieces, rolling each into a smooth ball; let the balls rest for 10 minutes under a clean towel.
6. On a lightly floured surface, roll each ball into a thin round about 6 to 7 inches across, dusting with flour as needed to prevent sticking.
7. Heat a dry cast-iron skillet or flat griddle over medium-high heat until very hot; cook the flatbreads in batches for about 2 minutes per side, pressing lightly with a spatula, until golden spots form and the bread puffs up.
8. As each flatbread finishes, brush lightly with olive oil and sprinkle with nigella seeds and flaky salt if using, then stack in a clean cotton kitchen towel to keep them soft and warm.
9. Serve warm with extra-virgin olive oil for dipping, fresh cheeses, olives, or alongside Algerian tagines, harira, or vegetable stews.

Cook’s Notes

• Use fine semolina (not coarse polenta) for the bread's signature slightly sandy texture; if unavailable, substitute with equal parts durum flour and all-purpose flour.
• A properly heated pan is essential — the bread should puff dramatically within 30 seconds of contact; if it doesn't, wait a bit longer before adding the next flatbread.
• Stack the cooked breads in a clean cotton towel rather than a sealed container so steam escapes and the crusts don't turn soggy.
• The flatbreads freeze well for up to 2 months; reheat directly on a dry skillet over medium heat for about 1 minute per side.
• For a tangier flavor similar to traditional village loaves, allow the dough to rise slowly in the refrigerator overnight instead of 1 hour at room temperature.

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