This semolina bread blends all-purpose flour with semolina for a round loaf with a slightly nubbly crust and a tender, close crumb. The semolina is what gives it a characteristic golden color and a little extra crunch on the outside compared to a plain flour loaf.

A Semolina-Flour Blend, Not Whole Wheat

Swapping in semolina for part of the flour changes the texture noticeably compared to an all-whole-wheat loaf, giving a softer, lighter crumb. If you’re curious how it compares, my whole wheat khubz uses a heartier, denser flour blend for a different everyday bread.

1. 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.
2. 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.
3. 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.
4. First rise (bulk proof)
   • Proof in a turned-off oven with the light on for ~1½ hours, until doubled.
5. Divide & pre-shape
   • Turn out, re-shape into a ball, then divide into 3 equal pieces.
   • For each piece: stretch, fold, roll smooth.
6. Bench rest
   • Cover and rest 15 min so gluten relaxes.
7. 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.
8. 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.
9. 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.