Berber Skillet Breads

Page 110

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breads

(2 reviews)

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Tags: Flatbread yeast bread extra-fine semolina flour preferment

Recipe Review

A rather dense bread with a wonderful Umami smell and flavor. In addition to the pre-ferment, it only calls for ¼ tsp of yeast. Like Zosia, I did not need the pan lid to flip, but you do have to be careful, because I did crack one and it wasn’t as pretty. I used a barbequing fork both to pierce the bread and also move it around in the pan instead of shaking the skillet when cooking the second side. After each loaf I poured out the darkened semolina flour and cleaned the pan with a paper towel. My loaves look just like the ones on page 111. This was fabulous bread. I made a double batch. Once I had laid the loaves out for the 1 hour rise, I started the second one in the food processor. You may not want to stop at a double batch and you don’t have to as there is a lot of the pre-ferment.

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