Khobez tabouna

Serves 1
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Directions

  1. 1Mix 2 sachets of yeast with a spoon of sugar in 100 ml of lukewarm water and let them interact.
  2. 2Mix 2 sachets of yeast with a spoon of sugar in 100 ml of lukewarm water and let them interact.
  3. 3Mix 2 sachets of yeast with a spoon of sugar in 100 ml of lukewarm water and let them interact.
  4. 4Pour 600 grams of fine semolina in a bowl.
  5. 5Pour 600 grams of fine semolina in a bowl.
  6. 6Pour 600 grams of fine semolina in a bowl.
  7. 7Add 0.5 cup of olive oil and baste.
  8. 8Add 0.5 cup of olive oil and baste.
  9. 9Add 0.5 cup of olive oil and baste.
  10. 10Add spices and a spoon of salt.
  11. 11Add spices and a spoon of salt.
  12. 12Add spices and a spoon of salt.
  13. 13Mix well and add the yeast and lukewarm water mixture.
  14. 14Mix well and add the yeast and lukewarm water mixture.
  15. 15Mix well and add the yeast and lukewarm water mixture.
  16. 16Add lukewarm water little by little until you get a soft dough that doesn't stick.
  17. 17Add lukewarm water little by little until you get a soft dough that doesn't stick.
  18. 18Add lukewarm water little by little until you get a soft dough that doesn't stick.
  19. 19Knead for 10 minutes in the mixer.
  20. 20Knead for 10 minutes in the mixer.
  21. 21Knead for 10 minutes in the mixer.
  22. 22Grease with oil and leave to rest for an hour.
  23. 23Grease with oil and leave to rest for an hour.
  24. 24Grease with oil and leave to rest for an hour.
  25. 25Divide the dough into three balls.
  26. 26Divide the dough into three balls.
  27. 27Divide the dough into three balls.
  28. 28Start shaping the breads.
  29. 29Start shaping the breads.
  30. 30Start shaping the breads.
  31. 31Use a rolling pin to start flattening the dough and use your hands to finish it so that the bread is smooth.
  32. 32Use a rolling pin to start flattening the dough and use your hands to finish it so that the bread is smooth.
  33. 33Use a rolling pin to start flattening the dough and use your hands to finish it so that the bread is smooth.
  34. 34Line the baking tray with baking paper.
  35. 35Line the baking tray with baking paper.
  36. 36Line the baking tray with baking paper.
  37. 37Place breads in the tray to rest for half an hour, covered.
  38. 38Place breads in the tray to rest for half an hour, covered.
  39. 39Place breads in the tray to rest for half an hour, covered.
  40. 40After they have risen, prick them with a fork.
  41. 41After they have risen, prick them with a fork.
  42. 42After they have risen, prick them with a fork.
  43. 43Take a cloth soaked in water and brush the breads with it.
  44. 44Take a cloth soaked in water and brush the breads with it.
  45. 45Take a cloth soaked in water and brush the breads with it.
  46. 46Cook them at 190 degrees for 20 minutes.
  47. 47Cook them at 190 degrees for 20 minutes.
  48. 48Cook them at 190 degrees for 20 minutes.

Ingredients

  • 2 sachets yeast
  • 2 sachets yeast
  • 2 sachets yeast
  • 1 spoon sugar
  • 1 spoon sugar
  • 1 spoon sugar
  • 100 ml lukewarm water
  • 100 ml lukewarm water
  • 100 ml lukewarm water
  • 600 grams fine semolina
  • 600 grams fine semolina
  • 600 grams fine semolina
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • bread spices
  • bread spices
  • bread spices
  • 1 spoon salt
  • 1 spoon salt
  • 1 spoon salt
  • lukewarm water
  • lukewarm water
  • lukewarm water

Equipment

glass bowlspoonlarge bowlmixerbaking traybaking paperfork

Tips

  • The most important thing to get the bread like Arabic tabouna bread is to take a cloth soaked in water and brush the bread with it before putting it in the oven.