Name: Bread with Semolina Flour
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 3 Servings
Cuisine: Moroccan
Ingredients: 200 g All Purpose Flour; 200 g Fine Semolina; 240 ml Water; 15 g Sugar; 8 g Instant Yeast; 8 g Baking Powder; 7 g Sea Salt

Bread with Semolina Flour – A Moroccan Classic

DifficultyIntermediatePrep Time2 hrsCook Time25 mins

Ingredients:

200 g All Purpose Flour

200 g Fine Semolina

240 ml Water

15 g Sugar

8 g Instant Yeast

8 g Baking Powder

7 g Sea Salt

About the Recipe:

An easy recipe for Moroccan Bread that will exceed your expectations. Simple moroccan bread made fresh everyday and baked in public wood ovens !!!

Here’s How It’s Done:

Prep ingredients
- 200 g all-purpose flour + 200 g semolina (fine).
- 15 g sugar, 7 g salt, 8 g dry yeast, 8 g baking powder.
- 240 ml water (lukewarm). Optional: 25 ml vegetable oil.
Make the dough
- Bowl: combine flour + semolina → whisk. Add sugar, yeast, baking powder → whisk. Add salt; whisk again.
- Mixer on low: stream in 240 ml water (and oil if using) until dough forms.
- Knead on medium for 10 min until smooth, elastic, and easy to handle.
Bench turn & ball
- Lightly dust counter with semolina. Stretch, fold, and roll the dough into a tight ball.
- Oil a deep bowl, add dough, cover.
First rise (bulk proof)
- Proof in a turned-off oven with the light on for ~1½ hours, until doubled.
Divide & pre-shape
- Turn out, re-shape into a ball, then divide into 3 equal pieces.
- For each piece: stretch, fold, roll smooth.
Bench rest
- Cover and rest 15 min so gluten relaxes.
Shape the loaves
- Gently press with palm, then roll to a disk ~1 cm thick (not tortilla-thin).
- Place on a greased tray. With a clean razor, score a big cross in the center.
- Cover and proof in the turned-off oven (light on) for ~1 hour, until puffy.
Bake
- Preheat to 180 °C / 350 °F.
- Spray the loaves with water, and also spray inside the oven for steam.
- Bake for ~18 min until the crust is golden and the loaf feels light.
Cool & serve
- Move to a wire rack; cool until just warm.
- Best for dipping: spongy crumb + crunchy crust. Drizzle with good olive oil and enjoy.

Notes & Swaps

Semolina: use fine for tenderness. Medium works but gives a coarser bite.
Hydration: if dough is stiff, add 1–2 tbsp warm water; if sticky, dust with semolina (not flour).
Steam: spraying boosts oven spring. You can also place a small hot pan and splash in boiling water at bake start.
Scoring: the large cross controls expansion and makes easy tearing. Alternative: tic-tac-toe grid.
Oil: optional 25 ml adds a softer crumb and keeps bread moist longer.
Serving: pairs with tagines, harira, or simply olive oil + za’atar. Toast leftovers; they reheat beautifully.